Roast Sticky Chicken-Rotisserie Style
(from rosie’s recipe box)
Flavors are awesome and can be used so many ways. I used it on chicken breasts. I let the rub sit on the chicken in the fridge for 6 hours or so. I then dusted them in flour and pan seared the breasts in a butter/oil combo. I baked them off in a 400 degree over for 10 minutes!
I used 2pcs of split chicken breast (2lb) instead of one whole chicken. They were marinated for ~6hrs and cooked for ~3hrs at 250F.
I used a 6lb whole chicken. I followed the recipe, only cutting back a bit on the salt and increasing the garlic and onion powder. Also rubbed the chicken down with butter prior to rubbing in the seasoning. I cooked it for 15 minutes at 375 and then for 4 hours at 250.
Source: allrecipes.com
Serves 8 peopleCategories: chicken, not tried
Ingredients
- 2 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
- butter, melted
- 2 (4 pound) whole chickens
Directions
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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.
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Preheat oven to 250 degrees F (120 degrees C).
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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.