Roast Sticky Chicken

This is one of the first recipes I ever made from allrecipes.com .  I love LOVE rotisserie chicken, both on its own and for the convenience of using it in recipes.  It's so much cheaper to roast your own chicken, though, and you get to control the ingredients.  I like this recipe because it's simple to throw together at the last minute, but it's also good to let the chicken marinate ahead of time, as the recipe suggests.  Either way, it's a wholesome, versatile chicken recipe.  I usually roast two birds at once to make better use of having the oven turned on for five hours.  I like to shred the extra meat and use it in casseroles, soups, sandwiches, or to freeze.  It's so juicy and flavorful, not to mention easy!

Roast Sticky Chicken Rotisserie Style
allrecipes.com

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

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 (optional).

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.