-
-
My review
Roast Sticky Chicken-Rotisserie Style
Sue Rogers
"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!"
Added to shopping list.
Go to shopping list.
Ingredients
9 h 10 m servings 586 calsOriginal recipe yields 8 servings (2 whole (4 pound) chickens)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
- Preheat oven to 250 degrees F (120 degrees C).
- 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.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 586 calories; 34.3 g fat; 3.7 g carbohydrates; 61.7 g protein; 194 mg cholesterol; 1351 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 33784359 Ratings
-
-
-
-
-
Most helpful positive review
12/10/2005
Made this last night for 2nd time with some minor changes, and it was SO good - hubby said it was possibly the best chicken I ever made and as good, if not even better than the store rotisserie ...
Most helpful critical review
2/5/2011
We followed the recipe exactly and the skin turned out very dry and tough. The meat was still moist but it did not remind me of rotisserie chicken. It was really just okay. Not bad but not am...
Most helpful
Most positive
Least positive
Newest
12/10/2005
Made this last night for 2nd time with some minor changes, and it was SO good - hubby said it was possibly the best chicken I ever made and as good, if not even better than the store rotisserie ...
5/4/2004
I love this recipe and make it often. My only suggestion is to get a jar and mix up a lot of the seasonings at one time to keep in your cabinet. I changed the servings to 64 and the ingredents c...
2/12/2006
My kids simply LOVE this chicken recipe (7 year old & teenagers)! Chicken always comes out so tender & flavorful. They especially love the gravy this makes: I add a can of chicken broth mixed wi...
12/9/2008
Wow! What a great "fix it and forget it" recipe! So moist, so tender, I cut it with my fork and barely had to chew it! My chicken was 4-1/2 pounds, so I found I only had to roast it about 3-1/2 ...
8/21/2006
Wish I could give this one more than 5 stars. I followed the recipe as stated, exception of white pepper, did not miss it. I did leave in fridge overnight. And then I cooked for 4 1/2 hours. I a...
11/1/2006
This is THE BEST chicken ever! We buy lots of chickens when on sale, then coat with the seasoning mixture and freeze. Recently I have been making the sticky chicken in the crockpot and it turn...
11/18/2005
This is a GREAT chicken recipe. I'm sure most of it has to do with the baking technique, but the spice combination is great too. This chicken was falling off of the bones! I baked a 4 lb chic...
10/25/2007
YUMMERS!!! Hands down THE BEST chicken I have ever made and I have made alot of chicken in my day!!! I took the pan drippings while the chicken "rested" and added 1 can chicken broth and tablesp...
8/9/2004
This was honestly the best whole chicken I have ever eaten. The seasoning went all the way through the meat. I doubled the seasoning recipe and then only used one chicken as I love lots of flavo...