Rotisserie-Style Chicken|Print

Servings: 8

Whole chickens

2 (4 lb)

Black pepper

1/2 tsp

Garlic powder

1/2 tsp

Onions

2, quartered

Salt

4 tsps

Paprika

2 tsps

Onion powder

1 tsp

Dried thyme

1 tsp

White pepper

1 tsp

Cayenne pepper

1/2 tsp

Rotisserie-Style Chicken

Prep:

10 m

Cook:

9 h 0 m

Ready in:

9 h 10 m

Mix onion powder, thyme, salt, paprika, white pepper, black pepper, cayenne, and garlic powder.
Remove giblets from chickens. Rinse the chicken cavities. Using a paper towel, pat dry. Rub with the pepper mixture. Put one onion into the cavities. Place chickens in a resealable bag and refrigerate for 4 hours.
Preheat oven to 250° F (120° C). In a roasting pan, bake chickens for 5 hours (until they reach the internal temperature of 180° F (85° C). Allow them to stand for 10 minutes. Enjoy your Rotisserie-Style Chicken!