Roast Sticky Chicken-Rotisserie Style Like the Deli

belle south Recipe

By belle south bellesouth

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.


Recipe Rating:
 43 Ratings
Cooking Method:
Bake

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

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.
  • Comments

  • 1-5 of 130
  • user
    Judy Sprague Judy - Jun 15, 2010
    Jan Mullikin, Here is a great recipe for you as you love rotisserie chicken. Now you can make your own and use the left overs for that wonderful soup you make!
  • user
    Judy Sprague Judy - Jun 15, 2010
    I will be trying with for my daughters birthday next week.
  • user
    Paul Bushay chefbunyan - Jun 15, 2010
    Hi Belle!

    Have you ever tried smoking this chicken recipe? The combination of seasonings you have here is fantastic! I'm gonna smoke one with mesquite this weekend and I'll let you know how it comes out! BON APPETITE MES AMIS!

    Paul (Chef Bunyan) Bushay
  • user
    Tamara Minck kids1lab - Jun 15, 2010
    Thanks for the rub recipe, sounds awesome! Think i will try the mesquite smoke for my daughters grad and Independence Day party on July 3rd. Paul: i will need to smoke several chickens (like 3). Please let me know what you find for smoking times if you could. My smoker is charcoal, side box. Will probably have to finish in oven.
  • user
    Paul Bushay chefbunyan - Jun 15, 2010
    Hi Tamara!

    I have the same kind of smoker. I use a combination of charcoal a big mesquite chunks that I get from a friend at church that owns a landscaping business. You should figure an hour per pound and you want the temp in the food box of your smoker to be 275 degrees that about 3/4 of a chimney full of charcoal. Soak your wood chunks in water for about an hour. You will need to check the temp often don't let it get below 225, also you want to put a large pan of hot water below the grates in the food box to keep the chickens from drying out. Make sure the internal temp of the chickens hits 165 before you take them out.