Roast Sticky Chicken-Rotisserie Style
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Ingredients
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4 teaspoons salt
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2 teaspoons paprika
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1 teaspoon onion powder
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1 teaspoon dried thyme
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1 teaspoon white pepper
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½ teaspoon black pepper
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½ teaspoon cayenne pepper
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½ teaspoon garlic powder
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2 (4 pound) whole chickens
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2 onions, quartered
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Mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder in a small bowl; set aside.
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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.
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Preheat the oven to 250 degrees F (120 degrees C).
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Place chickens in a roasting pan.
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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.