Roast Sticky Chicken-Rotisserie Style

Let’s face it – there’s nothing quite like chicken done on a rotisserie. If you don’t have a rotisserie attachment (or even if you do) for your oven, here’s how to get the same result.

Ingredients

• 2 teaspoons salt
• 1 teaspoons paprika
• ½  teaspoon onion powder
• ½  teaspoon dried thyme
• ½  teaspoon white pepper
• ¼  teaspoon cayenne pepper
• ¼  teaspoon black pepper
• ¼  teaspoon garlic powder
• 1 onions, quartered
• 1 (2kg) whole chicken

Method

1. In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a re-sealable bag or double wrap with plastic wrap. Refrigerate over-night, or at least 4 to 6 hours.
2. Preheat oven to 250 degrees F (120 degrees C).
3. Place chicken in a roasting pan. Bake uncovered for 2 – 2 ½ hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving.

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