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…


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

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 chicken inside and out with spice mixture.

Place 1 onion into the cavity of chicken.

Place chicken in a resealable bag or double wrap with plastic wrap.
Refrigerate overnight.

Preheat oven to 250 degrees F (120 degrees C).
Place chicken in a roasting pan.
Bake uncovered for 5 hours,
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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