Roast Sticky Chicken-Rotisserie Style

Ingredients

• teaspoon ssalt
• teaspoon spaprika
• teaspoon onion powder
• teaspoon dried thyme
• teaspoon white pepper
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• (4 pound) whole chickens
• onions, quart ered

Instructions

1. Gather the ingredients.
2. Mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder in a small bowl; set aside.
3. 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.
4. Preheat the oven to 250 degrees F (120 degrees C). Place chickens in a roasting pan.
5. 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