Roast Sticky Chicken-Rotisserie Style

Name: Roast Sticky Chicken-Rotisserie Style
Total time: 560
Yield: 8
Ingredients: 4 teaspoons salt; 2 teaspoons paprika; 1 teaspoon onion powder; 1 teaspoon dried thyme; 1 teaspoon white pepper; 0.5 teaspoon black pepper; 0.5 teaspoon cayenne pepper; 0.5 teaspoon garlic powder; 2 (4 pound) whole chickens; 2 onions, quartered

Recipe by Sue Rogers from allrecipes.com

Dinner 9 Hr. 20 Mins.

Ingredients

8 servings

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4 teaspoons salt
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2 teaspoons paprika
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1 teaspoon onion powder
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1 teaspoon dried thyme
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1 teaspoon white pepper

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0.5 teaspoon black pepper
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0.5 teaspoon cayenne pepper
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0.5 teaspoon garlic powder
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2 (4 pound) whole chickens
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2 onions, quartered

Instructions

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.