Best Roast Sticky Chicken Rotisserie Style Recipes

ROAST STICKY CHICKEN ROTISSERIE STYLE LIKE THE DELI

Roast Sticky Chicken Rotisserie Style Like the Deli image

We love rotisserie chicken, so we could not wait to try this recipe. Wow! This is a really good roast chicken. The seasoning has a nice balance of flavor and really infuses into the chicken. Most people forget about seasoning the inside of the chicken (and this recipe does). Stuffing with onions adds more flavor and permeates...

Provided by belle south

Categories Roasts

Time 2h

Number Of Ingredients 10

Ingredients

1 whole chicken, 4 - 5 pounds
4 tsp salt
2 tsp paprika
1 tsp onion powder
1 tsp thyme, dried
1 1/2 tsp black pepper
1 tsp cayenne pepper
1/2 tsp garlic powder
2 large onions
cooking oil to rub chicken

Steps:

1. In a small bowl, mix together salt, paprika, onion powder, thyme, pepper, cayenne pepper, and garlic powder.
2. Remove and discard giblets from chicken. Rinse chicken cavity and pat dry with paper towel.
3. Rub chicken with oil then inside and out and under the skin with spice mixture.
4. Place 1 onion into each cavity of the chicken.
5. Place chicken in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
6. Preheat oven to 325 degrees F (120 degrees C). Place chicken in a roasting pan. Bake uncovered for 1 1/2 - 2 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Use meat thermometer to check in the thigh.
7. Baste a few times the last hour if not using a rotisserie.
8. Let the chicken stand, covered in foil, for 10 minutes.
9. Then carve.

ROAST STICKY CHICKEN-ROTISSERIE STYLE

Roast Sticky Chicken-Rotisserie Style image

Ever wish you could get that restaurant-style rotisserie chicken at home? Well, with minimal preparation and about 5 hours' 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 will turn golden brown...fall-off-the-bone good!

Provided by Sue Rogers

Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes

Time 9h10m

Yield 8

Number Of Ingredients 10

Ingredients

4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper
½ teaspoon cayenne pepper
½ teaspoon black pepper
½ teaspoon garlic powder
2 onions, quartered
2 (4 pound) whole chickens

Steps:

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

Nutrition Facts : Calories 585.7 calories, Carbohydrate 3.7 g, Cholesterol 194.1 mg, Fat 34.3 g, Fiber 0.9 g, Protein 61.7 g, SaturatedFat 9.6 g, Sodium 1350.8 mg, Sugar 1.4 g