Tuesday, January 12, 2010

Rotisserie-Style Chicken

This is a fantastic recipe for rotisserie chicken - just like the kind you can pick up at the grocery store or Costco, but better and cheaper! Due to the long, slow roasting time, this is a favorite Sunday night dinner at our house, and I like being able to use the leftovers in other meals throughout the week. Note that you are supposed to prepare the chicken and refrigerate it for at least 4-6 hours before baking, but I always get it ready the day before and let it sit overnight, and it always comes out perfect!

Roast Sticky Chicken - Rotisserie Style

Recipe from Allrecipes.com


4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 onions, quartered
2 (4 pound) whole chickens
*My note: The recipe says its for 2 chickens, however I always do the full recipe of the spice mixture but only make 1 chicken (and use 1 onion), and I think its the perfect amount of seasoning...I would suggest doubling the spice mixture if you were actually going to make 2 chickens


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 resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.

2. Preheat oven to 250 degrees F (120 degrees C).

3. Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving.

*Another note: I like the chicken to cook evenly all the way around, and since we don't have a rotisserie, I cover an empty tin can (i.e. a green beans can) with foil, stand it up in the middle of the roasting pan and place the chicken on it, so the chicken is upright in the oven.

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