Description
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!
Ingredients
- 4 teaspoons salt
- 2 teaspoons paprika
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon white pepper
- ½ teaspoon cayenne pepper
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 onions, quartered
- 2 (4 pound) whole chickens
Instructions
- Mix together salt
- paprika
- onion powder
- thyme
- white pepper
- black pepper
- cayenne pepper
- and garlic powder in a small bowl; set aside.
- Remove and discard giblets from chicken. Rinse chicken cavity; pat dry with paper towels. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in resealable plastic bags or double wrap with plastic wrap. Refrigerate overnight
- or at least 4 to 6 hours.
- Preheat the oven to 250 degrees F (120 degrees C).
- Place chickens in a roasting pan.
- Bake uncovered until an instant-read thermometer inserted into the meat near the bone reads at least 165 degrees F (74 degrees C)
- about 5 hours. Let chickens rest for 10 minutes before carving.
Prep Time: 10 mins
Cook Time: 5 hrs
Total Time: 9 hrs 10 mins
Servings: 8