Roast Sticky Chicken-Rotisserie Style

Ingredients

• 4 teaspoons salt

• 2 teaspoons paprika

• 1 teaspoon onion powder

• 1 teaspoon dried thyme

• 1 teaspoon white pepper

• ½ teaspoon black pepper

• ½ teaspoon cayenne pepper

• ½ teaspoon garlic powder

• 2 (4 pound) whole chickens

• 2 onions, quartered

Description

1. Mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder in a small bowl; set aside.

2. 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.

3. Preheat the oven to 250 degrees F (120 degrees C).

4. 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.