Rotisserie chicken seasoning makes the most flavorful whole chicken. Ever wish you could get that restaurant-style rotisserie chicken at home? With minimal preparation and about 5 hours of 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 turns golden brown and fall-off-the-bone good!
Ingredients
- salt: 4 tsp
- paprika: 2 tsp
- onion powder: 1 tsp
- thyme: 1 tsp (dried)
- white pepper: 1 tsp
- black pepper: 0.5 tsp
- cayenne pepper: 0.5 tsp
- garlic powder: 0.5 tsp
- whole chickens: 2 piece (4 pound)
- onions, quartered: 2 piece
Metric Conversion
Stages of cooking
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Mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder in a small bowl; set aside.
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Remove and discard giblets from chicken. Rinse chicken cavity; pat dry with paper towels. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in resealable plastic bags or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
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Preheat the oven to 250 degrees F (120 degrees C).
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Place chickens in a roasting pan.
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Bake uncovered until an instant-read thermometer inserted into the meat near the bone reads at least 165 degrees F (74 degrees C), about 5 hours. Let chickens rest for 10 minutes before carving. chibi chef
