Roast Sticky Chicken-Rotisserie Style

Roast Sticky Chicken-Rotisserie Style

Everyday Cooking

Ever wish you could get that restaurant-style rotisserie chicken at home? Well, with minimal preparation and about 5 hours' cooking time (great for the weekends!) you can! I don't bother to baste the bird, though some like to for the first hour. The pan juices always caramelize at the bottom, and the chicken will turn golden brown...fall-off-the-bone good!

Servings per recipe: 8
Calories per serving: 586
Preparation time: 10m
Total cooking time: 9h 10m


  • 4 teaspoons salt
  • 2 teaspoons paprika
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon white pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 2 onions, quartered
  • 2 (4 pound) whole chickens


  • 1   In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
  • 2   Preheat oven to 250 degrees F (120 degrees C).
  • 3   Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving.

Nutrion facts:

Total Fat 34.3g 53%
    Saturated Fat 10.0g  
Cholesterol 194mg 65%
Sodium 1351mg 54%
Potassium 603mg 17%
Total Carbohydrates 3.7g 1%
Dietary Fiber 0.9g 4%
Protein 61.7g 123%
Sugars 1g  
Vitamin A 567IU  
Vitamin C 3mg  
Calcium 45mg  
Iron 4mg  
Thiamin 0mg  
Niacin 19mg  
Vitamin B6 1mg  
Magnesium 56mg  
Folate 20mcg