Thursday, September 20, 2012

Tasty Thursday: Roast Sticky Rotisserie chicken

This is delicious!!! I found this yummy dish over at Passionate Penny Pincher

Roast Sticky Rotisserie Chicken


    1. 2 tsp. salt
    2. 1 tsp. paprika
    3. 1/2 tsp. onion powder
    4. 1 tsp. dried thyme
    5. 1/2 tsp. white pepper we didn’t have any so I omitted this one
    6. 1/4 tsp. cayenne pepper
    7. 1/4 tsp. black pepper
    8. 1/4 tsp. garlic powder
    9. one onion, quartered
    10. one whole chicken (about 4 lbs)
    11. thinly sliced potatoes (optional)
    12. baby carrots (optional)


    1. Mix together for eight ingredients.  Set aside.
    2. Rinse chicken and pat dry.
    3. Rub seasoning mixture into chicken on all sides.
    4. Add onion into breast cavity.
    5. Place chicken in plastic bag or wrap with plastic wrap, over night or at least 4-6 hours.
    6. Preheat oven to 250 when ready to cook.
    7. If adding carrots or potatoes, slice them very thinly and add to roasting pan.
    8. Remove chicken from plastic wrap, place in roasting pan (on top of veggies if you have them.)
    9. Bake uncovered for 3 1/2 – 4 hours, until internal temperature is 180 degrees.
    10. Let chicken stand for ten minutes before carving.  Enjoy!

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