Rotisserie chicken seasoning makes the most flavorful whole chicken. Ever wish you could get that restaurant-style rotisserie chicken at home? With minimal preparation and about 5 hours of cooking time (great for the weekends), you can. I don't bother to baste the bird, though some like to for the first hour. The pan juices always caramelize at the bottom, and the chicken turns golden brown and fall-off-the-bone good!
Ingredients
- 4 teaspoons salt
- 2 teaspoons paprika
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon white pepper
- 0.5 teaspoons black pepper
- 0.5 teaspoons cayenne pepper
- 0.5 teaspoons garlic powder
- 2 whole chickens , 4 pound
- 2 onions , quartered
Instructions
-
1
Gather the ingredients.
-
2
Mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder in a small bowl; set aside.
-
3
Remove and discard giblets from chicken. Rinse chicken cavity; pat dry with paper towels. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in resealable plastic bags or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
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4
Preheat the oven to 250 degrees F (120 degrees C). Place chickens in a roasting pan.
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5
Bake uncovered until an instant-read thermometer inserted into the meat near the bone reads at least 165 degrees F (74 degrees C), about 5 hours. Let chickens rest for 10 minutes before carving.
Nutrition Facts
Per serving
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