Roast Sticky Chicken-Rotisserie Style


Ever wish you could get that restaurant-style rotisserie chicken at home? Well, with minimal preparation and about 5 hours’ cooking time (great for the weekends!) you can! I don’t bother to baste the bird, though some like to for the first hour. The pan juices always caramelize at the bottom, and the chicken will turn golden brown…fall-off-the-bone good!

Prep: 10 mins
Cook: 5 hrs
Total: 9 hrs 10 mins
Additional: 4 hrs
Servings: 8
Yield: 2 whole (4 pound) chickens




  • 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. Place 1 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.

  • Preheat oven to 250 degrees F (120 degrees C).

  • Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving.


Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


Nutrition Facts

586 calories; 34.3 g total fat; 194 mg cholesterol; 1351 mg sodium. 3.7 g carbohydrates; 61.7 g protein;

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