Roast Chicken-Rotisserie Style
4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper ( I bought and used this)
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 med onions, quartered
2 whole chickens (4 pounds EACH)
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,(much better if overnight).
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. Check carefully, to not overcook and digital meat probes work great for this!
Let the chickens stand for 10 minutes before carving.
What I do: I use one chicken, about 7.5 pounds. I use all of the spices, but less than about half of the salt. Rub it all over the chicken, inside and out, and put two onions inside (I quarter the onions.) I use the white pepper and Spanish Paprika. My chicken is usually done in about 4 hours or so. Use your thermometer for the best results. This is really delicious! Might be a bit spicy for some, but we love it.
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4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper ( I bought and used this)
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 med onions, quartered
2 whole chickens (4 pounds EACH)
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,(much better if overnight).
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. Check carefully, to not overcook and digital meat probes work great for this!
Let the chickens stand for 10 minutes before carving.
What I do: I use one chicken, about 7.5 pounds. I use all of the spices, but less than about half of the salt. Rub it all over the chicken, inside and out, and put two onions inside (I quarter the onions.) I use the white pepper and Spanish Paprika. My chicken is usually done in about 4 hours or so. Use your thermometer for the best results. This is really delicious! Might be a bit spicy for some, but we love it.
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