roast sticky chicken rotisserie style like the deli

Name: Roast Sticky Chicken Rotisserie Style Like the Deli
Cook time: 2 h
Yield: 4
Cuisine: American
Ingredients: 1 - whole chicken, 4 - 5 pounds; 4 teaspoon(s) salt; 2 teaspoon(s) paprika; 1 teaspoon(s) onion powder; 1 teaspoon(s) thyme, dried; 1 1/2 teaspoon(s) black pepper; 1 teaspoon(s) cayenne pepper; 1/2 teaspoon(s) garlic powder; 2 large onions; - cooking oil to rub chicken

(43 ratings)

Roast Sticky Chicken Rotisserie in a roasting pan with vegetables.

review

Blue Ribbon Recipe by

belle south

@bellesouth

spring city, TN

I make up this seasoning mix in bulk and store it in a mason jar. It is also good on oven-baked potato wedges and seasoning pork roast or chops. I use a rotisserie for this chicken, but it bakes in the oven just as well.

Blue Ribbon Recipe

We love rotisserie chicken, so we could not wait to try this recipe. Wow! This is a really good roast chicken. The seasoning has a nice balance of flavor and really infuses the chicken. Most people forget about seasoning the inside of the chicken (and this recipe does season inside). Stuffing with onions adds more flavor and permeates throughout the chicken. If you cover the chicken loosely with foil after an hour, it will produce a lot of natural juices to baste the chicken with. This is the perfect roast chicken for any occasion.

— The Test Kitchen @kitchencrew

(43 ratings)

yield 4 -6

cook time 2 Hr

method Bake

Ingredients For roast sticky chicken rotisserie style like the deli

1

whole chicken, 4 - 5 pounds
4 tsp

salt
2 tsp

paprika
1 tsp

onion powder
1 tsp

thyme, dried
1 1/2 tsp

black pepper
1 tsp

cayenne pepper
1/2 tsp

garlic powder
2 lg

onions
cooking oil to rub chicken

How To Make roast sticky chicken rotisserie style like the deli

Test Kitchen Tips

You can cut back on the salt and cayenne if you'd like and the seasoning is just s flavorful. Also, make sure to use a meat thermometer since all chickens are not the same size. Ours roasted for a little longer than 2 hours.

1
In a small bowl, mix together salt, paprika, onion powder, thyme, pepper, cayenne pepper, and garlic powder.

2
Remove and discard giblets from chicken. Rinse chicken cavity and pat dry with paper towel.
3
Rub chicken with oil then inside and out and under the skin with spice mixture.
4
Place 1 onion into each cavity of the chicken.
5
Place chicken in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
6
Preheat oven to 325 degrees F (120 degrees C). Place chicken in a roasting pan. Bake uncovered for 1 1/2 - 2 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Use meat thermometer to check in the thigh.
7
Baste a few times the last hour if not using a rotisserie.
8
Let the chicken stand, covered in foil, for 10 minutes.
9
Then carve.
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