Best Roast Sticky Chicken Rotisserie Style Like The Deli Recipes

THE BEST EVER ROAST STICKY CHICKEN RECIPE

The BEST EVER Roast Sticky Chicken Recipe image

Provided by Tawra

Number Of Ingredients 11

Ingredients

4 tsp. salt
2 tsp. paprika
1 tsp. cayenne pepper
1 tsp. onion powder
1 tsp. thyme
1 tsp. white pepper
1/2 tsp. garlic powder
1/2 tsp. black pepper
1 large (10 pounds) whole chicken, chicken parts or 20 lb. turkey
1 cup chopped onion or
1 sliced orange

Steps:

Combine all the spices.
Remove the giblets from chicken.
Rinse the chicken.
Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin.
Place the seasoned chicken into a 9×13 inch pan, seal with foil and refrigerate overnight.
If you're using chicken parts, just rub the seasoning over both sides of the parts.
When you're ready to roast the chicken, stuff the cavity with onions or oranges.
Roast, uncovered, at 250° for 5 hours. Roast chicken parts 3-5 hours. Roast a turkey 8-10 hours.
After the first hour, baste the chicken with pan juices every half hour to 45 minutes.
If you don't have enough juices after 3 hours to baste, add 1 cup of water to the pan.

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.

ROTISSERIE-STYLE CHICKEN

Rotisserie-Style Chicken image

My mother used to fix this rotisserie-style chicken when I lived at home, and we called it Church Chicken because Mom would put it in the oven Sunday morning before we left for church. When we got home, the aroma of the roasted chicken would hit us as we opened the door. -Brian Stevenson, Grand Rapids, Michigan

Provided by Taste of Home

Categories Dinner

Time 1h30m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

2 teaspoons salt
1-1/4 teaspoons paprika
1 teaspoon brown sugar
3/4 teaspoon dried thyme
3/4 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
1 broiler/fryer chicken (3 to 4 pounds)
1 medium onion, quartered

Steps:

Mix the first 7 ingredients. Rub over the outside and inside of chicken. Place in a large resealable plastic bag. Refrigerate 8 hours or overnight., Preheat oven to 350°. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together. Place onion around chicken in pan., Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/4 to 1-1/2 hours. Baste occasionally with pan drippings. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before slicing.

Nutrition Facts : Calories 306 calories, Fat 17g fat (5g saturated fat), Cholesterol 104mg cholesterol, Sodium 878mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 33g protein.

ROAST "STICKY" CHICKEN

Roast

Beautiful and delicious, this incredibly moist roasted Chicken puts Kenny Roger's Roasters, Boston Market, and other rotisserie style chickens to shame! Please don't let the word "overnight" mislead you; for actual hands-on preparation, this is a Quick-N-Easy way to impress Sunday dinner guests!

Provided by C Chatwin

Categories Whole Chicken

Time 5h25m

Yield 2 Servings per Lb, 6 serving(s)

Number Of Ingredients 10

Ingredients

4 teaspoons salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 large roasting chicken
2 large onions, peeled and quartered

Steps:

(Day 1) Blend all spices together and set aside.
Remove neck and giblets from chicken cavity, rinse well inside and out, and pat dry with paper towels.
Rub with spice mixture, both inside and out, then stuff cavity with onions.
Wrap in a resealable"food grade" plastic bag (I just use a new, unscented, white kitchen can liner.), tie closed, and refrigerate overnight.
(Day 2) Remove from plastic bag and place in a shallow baking pan.
Roast uncovered in a 250 F oven 5 hours.
(This is not an error, I repeat, 250 F for 5 hours!) If the chicken contains a pop-up thermometer, ignore it.
This recipe is SAFE.
According to the United States Department of Agriculture Food Safety and Inspection Service, a whole chicken should reach an internal temperature of 180 F.
For more info check out their"Thermy" campign Web site! http://www.fsis.usda.gov/thermy/index.htm
Baste with drippings every 30 minutes after the first hour.
(I admit I'm not consistent on this point, but it still comes out wonderful!) Let rest for 10 minutes before carving.