Roast Sticky Chicken-Rotisserie Style

"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! These chickens are rubbed with a spice mixture, and slow roasted in the oven for 5 hours."

Ingredients

• 4 teaspoons (20 ml) salt
• 2 teaspoons (10 ml) paprika
• 1 teaspoon (5 ml) onion powder
• 1 teaspoon (5 ml) dried thyme
• 1 teaspoon (5 ml) white pepper
• 1/2 teaspoon (2.5 ml) cayenne pepper
• 1/2 teaspoon (2.5 ml) black pepper
• 1/2 teaspoon (2.5 ml) garlic powder
• 2 onions, quartered
• 2 (4 pound) whole chickens

Method

1. In a small bowl, mix together the salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder.
2. Remove and discard the giblets from the chicken. Rinse the chicken cavity and pat dry with a paper towel.
3. Rub each chicken inside and out with the spice mixture and place 1 onion into the cavity of each chicken.
4. Place the chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
5. Preheat the oven to 250 degrees F (120°C) (120 degrees (50°C) C).
6. Place the chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (80°C) (85 degrees (30°C) C). Let the chickens stand for 10 minutes before carving.