Roast Sticky Chicken-Rotisserie Style

So I’ve made this chicken recipe twice now and it is FABULOUS! You can NEVER go wrong with cooking something low and slow. I think that it makes it taste even better when you do so…

Recipe

4 teaspoons salt
2 teaspoons smoked paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic Salt
1 onion, quartered
1 (3 pound) whole chicken
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In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder.
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Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub chicken inside and out with spice mixture.
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Place 1 onion into the cavity of chicken.
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Place chicken in a resealable bag or double wrap with plastic wrap.
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Refrigerate overnight.
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Preheat oven to 250 degrees F (120 degrees C).
Place chicken in a roasting pan.
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Bake uncovered for 5 hours,
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to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chicken stand for 10 minutes before carving.
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6 thoughts on “Roast Sticky Chicken-Rotisserie Style

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