Roast Sticky Chicken Rotisserie Style Like the Deli

Name: Roast Sticky Chicken Rotisserie Style Like the Deli
Prep time: 24 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: American
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

By belle south
@bellesouth

I make up this seasoning mix in bulk and store it 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

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 add 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.

Note: 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. Test Kitchen Avatar The Test Kitchen

Rating:

★★★★☆ 43 votes4

Comments:

137 Comments

Serves:

4-6

Prep:

24 Hr

Cook:

2 Hr

Method:

Bake

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
Add Ingredients to Grocery List

How to Make Roast Sticky Chicken Rotisserie Style Like the Deli

Step-by-Step

In a small bowl, mix together salt, paprika, onion powder, thyme, pepper, cayenne pepper, and garlic powder.
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.
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 a rotisserie.
Let the chicken stand, covered in foil, for 10 minutes.
Then carve.