"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!"

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

DIRECTIONS

1.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 each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.

2.Preheat oven to 250 degrees F (120 degrees C).

3.Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving.

This has got to be the best chicken I have ever had I got it from this web page.

Roast Sticky Chicken-Rotisserie Style - Allrecipes

You might want to try half the salt ppl on that site said to try it that way.

If you make this, please tell what you think here, and also on the site I have given.

That sound really good! I have put it on my menu for next week

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There are so many colors in the rainbow
So many colors in the morning sun
So many colors in the flower and I see every one!
-Harry Chapin

I've made this a lot and it is REALLY good!! I just wish I could find whole chickens on sale once in a while. Does it seem like chicken pieces are always cheaper than the whole birds to anyone else? Remember when it was much cheaper to buy the whole bird and cut it up yourself? (I even got boneless, skinless breasts a few weeks ago for $1.49/pound ... the whole chickens were $1.89/pound!)

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Linda

I just bought 3 yesterday. They were on sale here for $1.19/pound. They used to go down to .99/pound, but I haven't seen that for a while.

Lisa

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"It's not having what you want,
It's wanting what you've got"

I got boneless, skinless chicken for $1.15 per lb ( 8 lb bag) the other day. Also got recently whole chickens at .79 per lb. Hard to find prices like that anymore.

My supermarkets often have Oven Stuffers at between 64 cents and 89 cents a pound. I buy it then, because I can get a nice roast chicken dinner, then meat left over for chicken salad or pot pies.

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Eileen

**Some people are like Slinky's, not really good for anything, but you can't help laugh when you see one tumble down the stairs**

I've made this, too and it is very good. I think it's a FlyLady recipe (actually Leanne Ely for FlyLady).

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Cecilia

"We must love them both--those whose opinions we share and those whose opinions we reject. For both have labored in the search for truth, and both have helped us in the finding of it."
Saint Thomas Aquinas