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roast sticky chicken rotisserie style like the deli

(43 ratings)
Blue Ribbon Recipe by
belle south
spring city, TN

I make up this seasoning mix in bulk and store it in a mason jar. It is also good on oven-baked potato 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

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 the chicken. Most people forget about seasoning the inside of the chicken (and this recipe does season inside). Stuffing with onions adds more flavor and permeates throughout the chicken. If you cover the chicken loosely with foil after an hour, it will produce a lot of natural juices to baste the chicken with. This is the perfect roast chicken for any occasion.

— The Test Kitchen @kitchencrew
(43 ratings)
yield 4 -6
cook time 2 Hr
method Bake

Ingredients For roast sticky chicken rotisserie style like the deli

  • 1
    whole chicken, 4 - 5 pounds
  • 4 tsp
  • 2 tsp
  • 1 tsp
    onion powder
  • 1 tsp
    thyme, dried
  • 1 1/2 tsp
    black pepper
  • 1 tsp
    cayenne pepper
  • 1/2 tsp
    garlic powder
  • 2 lg
  • cooking oil to rub chicken

How To Make roast sticky chicken rotisserie style like the deli

Test Kitchen Tips
You can cut back on the salt and cayenne if you'd like and the seasoning is just s flavorful. Also, make sure to use a meat thermometer since all chickens are not the same size. Ours roasted for a little longer than 2 hours.
  • Spices combined in a bowl.
    In a small bowl, mix together salt, paprika, onion powder, thyme, pepper, cayenne pepper, and garlic powder.
  • Drying the chicken.
    Remove and discard giblets from chicken. Rinse chicken cavity and pat dry with paper towel.
  • Seasoning rubbed all over the chicken.
    Rub chicken with oil then inside and out and under the skin with spice mixture.
  • Onions stuffed inside the chicken.
    Place 1 onion into each cavity of the chicken.
  • Chicken wrapped in plastic.
    Place chicken in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
  • Roasting pan with chicken baking in the oven.
    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.
  • Basting the chicken.
    Baste a few times the last hour if not using a rotisserie.
  • Chicken covered in foil.
    Let the chicken stand, covered in foil, for 10 minutes.
  • Carving the chicken.
    Then carve.