Roast Sticky Chicken-Rotisserie Style Like the Deli


belle south Recipe

By belle south bellesouth


Rating:
Method:
Bake
Comments:

I make up this seasoning mix in bulk and store in a mason jar. It is also good on oven baked potatoes wedges and seasoning pork roast or chops. I use a rotisserie for this chicken but it bakes in the oven just as well.

Blue Ribbon Recipe

Notes from the Test Kitchen:
I love rotisserie chicken, so I simply could not wait to try this recipe. We were in the middle of a deep-freeze when I tried this, so I opted to prepare it in the oven rather than on the grill. (You can bet I'll be out at the grill as soon as the weather warms up!) The flavor of the rub is really good - I think I will hide the leftovers from the rest of the family...

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

Directions Step-By-Step

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. Rub chicken with oil then inside and out and under the skin with spice mixture. Place 1 onion into each cavity of the chicken. Place chicken in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
3
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. Baste a few times the last hour if not using rotisserie. Let the chicken stand, covered in foil, for 10 minutes before carving.

About this Recipe

Course/Dish: Chicken, Roasts
Main Ingredient: Chicken
Regional Style: American
Collection: Member's Choice
Other Tags: Quick & Easy, Healthy
Hashtag: #roast


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130 Comments

user
JBanana S. JBanana
Jan 27, 2014
Just tried this tonight - it's a winner! Maybe - maybe a bit salty but not overwhelming by any means. All the meat was so moist and delicious! I did cut the cayenne by half due to family preferences. Can't wait to try leftovers! Thank you
user
pamela booker mrspbook
Jan 4, 2014
Made this the other day didn't have any cayenne but it still was perfect. This ones a keeper.
user
Susan Beauregard BeauPeep
Nov 8, 2013
Just made this for supper and my husband and I loved it!
user
Susan Beauregard BeauPeep
Nov 8, 2013
I tried this recipe and say it's Family Tested & Approved!
user
Kemba Metropoulos KMetro
Oct 12, 2013
My husband does not like onions, but is okay with garlic. If I make it as is, is it too oniony? Would it be okay to omit the onions? Just wondering as it looks delicious and perfect to make on Sundays!!!