Sticky Chicken?

by Michelle on March 3, 2008

I made a chicken recipe tonight and it actually rivals my husband’s dry rub chicken. He makes a few chicken thighs every Sunday for his lunch throughout the week. Of course, I think my version is better as his gives me heartburn which, I think, is caused from the Cajun Seasoning that he uses.

So far so good for my heartburn and I’m pretty sure I will be making the Roast Sticky Chicken-Rotisserie Style again!

Roast Sticky Chicken-Rotisserie Style

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.
2. Rinse and clean the chicken cavity, and pat dry with paper towel. Discard the giblets.
3. Rub each chicken inside and out with spice mixture.
4. Cut the onion in half and stuff it in the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap.
5. Refrigerate overnight, or at least 4 to 6 hours.
6. Preheat oven to 250 degrees.
7. Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees.
8. Baste every 30 minutes.
9. Let the chickens rest for 10 minutes before carving.

All Rights Reserved 2008 © Big Black Dog

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Comments

  • OhioMom March 3, 2008 at 1:35 pm

    What a pretty ‘brown bird’. I will have to try this one :)

  • deborah_ps March 4, 2008 at 5:14 am

    That’s one plump golden bird my friend and does it ever look deelish!

  • Michelle March 4, 2008 at 5:40 pm

    It was so easy too. But I do recommend basting several times during the roasting process. It made great gravy too.Michelle

  • recipes2share June 24, 2008 at 3:29 pm

    This looks really easy & tasty too!

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