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!
Prep Time::10 mins
Cook Time:: 5 hrs
Additional Time:: 4 hrs 10 mins
Total Time:: 9 hrs 20 mins
Servings::8
Yield::2 whole (4 pound) chickens
Ingredients
Oops! Something went wrong. Our team is working on it.
4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper
½ teaspoon black pepper
½ teaspoon cayenne pepper
½ teaspoon garlic powder
2 (4 pound) whole chickens
2 onions, quartered
Directions
Gather the ingredients.
Mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder in a small bowl; set aside.
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.
Preheat the oven to 250 degrees F (120 degrees C). Place chickens in a roasting pan.
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