Tuesday, March 8, 2016

Roast Sticky Chicken

Roast Sticky Chicken - Rotisserie Style

This is a delicious recipe for roasting a whole chicken or two. It's a real treat. I hope you enjoy it as much as we do!

4 tsp. Salt
2 tsp. Paprika
1 tsp. Onion powder
1 tsp. Dried Thyme
1/2 tsp. Cayenne Pepper
1/2 tsp. Black Pepper
1/2 tsp. Garlic powder
2 Onions, quartered
2 (4#) Whole Chickens

In a small bowl, mix together salt, paprika, Onion powder, thyme, black pepper, Cayenne pepper, and garlic powder.
Remove and discard giblets from chicken.
Rinse the chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place one onion into the cavity of each chicken.
Place chicken in a resealable bag or double wrap plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
Preheat oven to 250° F.
Place chickens in a roasting pan. Bake for 5 hours, to a minimum internal temperature of 180° F.
Let the chickens stand for 10 minutes before carving.


Mary E. Stephens said...

Sounds delicious! :-)

A Joyful Heart said...

Sounds good, I'd like to try making it sometime!

Sunshine Country said...

This sounds good! We don't ever buy whole chickens to cook, but maybe I can try this on some chicken thighs next time we cook some.

A Heart of Praise said...

I want to try this soon! We have quite a few whole chickens in the freezer that I need to start using, and this recipe sounds yummy! :)