Roast Sticky Chicken - Rotisserie Style

This chicken is so good!! It just falls off the bone and is so incredibly moist. My husband didn't even have to carve some of it. Pieces just fell apart. It's time consuming, but it's perfect for a Sunday dinner. The leftovers are great too.

Roast Sticky Chicken - Rotisserie Style
adapted from allrecipes.com

4 tsp. salt

2 tsp. paprika

1 tsp. onion powder

1 tsp. dried thyme

1 tsp. white pepper (I omitted)

1/2 tsp. cayenne pepper

1/2 tsp. black pepper

1/2 tsp. garlic powder

2 onions, quartered (I used one large onion)

2 (4 lb) whole chickens (I used 1 5 lb chicken)

1. 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. (We don't eat the skin, so I gently lifted it and placed seasoning under the skin as well.) Place one 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.

2. Preheat oven to 25o degrees.

3. Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees. (Mine took 4 hours) Let the chickens stand for 10 minutes before carving.