Roast Sticky Chicken - Rotisserie Style

By 1For_Him

Could try cooking in crockpot or roaster oven instead.

Ingredients

• 4 teaspoons salt
• 2 teaspoons paprika
• 1/2 tsp parsley
• 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
• Spring of thyme or rosemary
• 1 cup chicken broth
• 2 T melted butter

Details

Servings 2

Preparation

Step 1

Original Recipe Yield 2 whole (4 pound) chickens

In a small bowl, mix together salt, paprika, parsley,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.

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

Place chickens in a roasting pan. Brush melted butter over the top. Pour chicken broth in baking dish. 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.