Wednesday, May 8, 2013

Roast Sticky Chicken

You know those yummy looking warm rotisserie chickens that tempt us at the front of every commissary (or grocery store)?  You can make your own at home and it's almost as easy as picking one up at the store!
Roast Sticky Chicken is another one of our favorites that Bryan & I have been making since we were first married.  You can prep it the night before and then throw it in the oven for a few hours before you want to eat.  It has such a great flavor yet it's "healthy" and perfect for those who prefer to eat Paleo (or related meals).
Our family has our own funny way of eating our chicken too!  Marlie always gets a leg, Bryan eats a thigh and/or wing and ALL the skin and Emma & I eat whatever they don't want.  If we still manage to have some leftovers, those get made into some chicken salad the next day!  How does your family eat a whole chicken? ;)

Roast Sticky Chicken - Rotisserie Style
Prep time: 10 min
Cook time: 5 hours
Ready in: 9 hours 10 min
Serves 8

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

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

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