Is there anything better than slow Roasted Rotisserie Style Sticky Chicken? The kind you get at your favorite restaurant. Well with a little prep, and about 5 hours of cooking time, you can have it right at home!
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I absolutely adore rotisserie chicken. The finger licking flavors that are embedded into each savory bite. (I drool just thinking about it! That could just be an age thing? lol)
Several years ago, I was looking for the perfect recipe for Roasted Chicken and ran across this beauty from Allrecipes.com. Trust me when I say…it’s PERFECT!
The original recipe calls for two chickens. With just two of us in the Nest…I make one chicken. (I used to make two. The left overs are perfect for casseroles or chicken salad sandwiches.)
TIP: The secret to this luscious chicken are two-fold. One… it’s the amazing spice rub and allowing it to marinate over night for 4 -6 hours. The second is slow roasting it for hours WITHOUT peeking!
So let’s get started…
How To Make Roasted Rotisserie Style Sticky Chicken
You’ll need one, or two, big plump chickens. (Mine here is named “Fred”! I left Ethel in the Freezer. lol) Remove and discard giblets from chicken. (That’s right…reach on in there and grab them puppies! Close your eyes if ya have to!)
Rinse the chicken cavity, and pat dry. (Hold on to him…he’s slickery when he’s wet!)
TIP: I like to place mine on a clean cotton flour sack towel. It makes clean up a breeze!
Quarter one white onion per chicken. In a small bowl mix together 4 teaspoons of salt, 2 teaspoons paprika, 1 teaspoon onion powder, 1 teaspoon dried thyme, 1 teaspoon coarse black pepper, 1/8 teaspoon cayenne pepper (optional), 1/2 teaspoon garlic powder, 2 Tablespoon Brown Sugar. (Keep in mind this is enough seasoning for TWO CHICKENS)
It’s chicken massage time! Whoop-Whoop! (Never thought you’d envy a chicken did ya?)
Rub each chicken, inside and out, with the spice mixture. Make sure to get into all the nooks and crannies of the wings and leg joint area. This is a full-blown massage my friends! (Now you know why I said to use a flour sack towel…that seasoning rub is messy!)
Place 1 onion into the cavity of each chicken. (This adds extra flavor and keeps the shape of the chicken during roasting)
Place chickens in a resealable bag or double wrap with plastic wrap. Place in a shallow baking dish and refrigerate over night, or at least 4 to 6 hours.
I’ll admit I didn’t marinate my “Fred”. However, I usually do, and it adds so much more flavor. So I highly recommended that “chill” time!
Preheat oven to 250° degrees.
Unwrap chicken and place in a roasting pan on a rack.
Can you see how my “Fred’s” legs are touching the sides of my small roasting pan? We can’t have that! That wonderful skin will stick to the pan.
TIP: Here’s a little trick to prevent that from happening. I crumble up foil and place it between the chicken and the pan.
Bake chicken for 5 hours, to a minimum internal temperature of 180 degrees.
It’s important that you DO NOT OPEN THE OVEN during baking! Don’t you do it! I know…the house smells heavenly and your drooling all over yer self! (Too BAD! Be strong! You can do it my chicken Momma’s)
Someone is going to want to open that oven. It happens every time at this Nest. I finally took to leaving a note of “death” on the oven door! (I take roasting chickens very seriously! lol)
Look at all that crispy sticky skin! The juices are sealed in there just waiting to burst forth.
Let the chicken stand for 10 minutes before carving. We want all those juices to go back into the meat!
Using a sharp carving knife carve the roasted chickens.
I start by gently pulling the legs away from the body of the chicken and then making a cut right down by the thigh joint.
Same with the wings. I carve the breasts by cutting down the side of breast bone on each side.
I know it’s not sanitary…but I double dog dare ya to cut this chicken up without licking your fingers.
You can’t do it!!! No one can! It’s just CRAZY good!
The flavors from the spice rub are spectacular on this Roasted Chicken!
It truly is a combination of the spices and the slow roasting that make this chicken the VERY Best Roasted Rotisserie Style Chicken you’ll ever have!
I love to serve this perfect Roasted Chicken with mashed potatoes and green beans. The drippings from the chicken make a wonderful gravy!
This is a great weeknight dinner. The leftovers are as great as the first day. It’s also an amazing Sunday dinner!
I know the chicks at your Nest will love this tasty “bird” as much as we do! (That really sounds wrong?) Eh…Enjoy!
If you enjoyed this recipe you might like these other yummy Chicken Recipes
- Chicken Florentine Casserole
- Chicken Fried Chicken with Creamy Country Gravy
- Poppy Seed Chicken Skillet Dinner
- Chicken Ranch Tater Tot Casserole
- Chicken Biscuit Pot Pie
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Happy Nesting! Have a Great Day!
- 4 teaspoons salt
- 2 teaspoons paprika
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon coarse black pepper
- 1/8 teaspoon cayenne pepper (optional)
- 1/2 teaspoon garlic powder
- 2 Tablespoons Brown Sugar
- 2 onions, peeled and quartered
- 2 (4 pound) whole chickens
- In a small bowl, mix together salt, paprika, onion powder, thyme, black pepper, cayenne pepper, garlic powder, and Brown Sugar.
- Remove and discard giblets from chicken. Rinse chicken Cavity, and 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 a resealable bag or double wrap with plastic wrap and place in a shallow baking dish. Refrigerate overnight, or at least 4-6 hours.
- Preheat oven to 250° degrees.
- Place chickens in a roasting pan on top of a roasting rack. Place foil balls between legs and side of roasting pan if touching. Bake uncovered for 5 hours, to a minimum internal temperature of 180°. Do NOT OPEN OVEN DURING BAKING.
- Let chickens stand for 10 minutes before carving.
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Serving Size:2 pieces
Amount Per Serving: Calories: 97Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 20mgSodium: 2135mgCarbohydrates: 12gFiber: 1gSugar: 8gProtein: 6g