We love Rotisserie Chicken here.
Sometimes its nice to enjoy the fast take out but other times I hate the idea of not having a home cooked meal.
I have tried dozens of recipes and what makes this one work well is the low and slow method. There really is no shortcut for time in making the skin crispy and delicious.
Also, if you have leftover chicken use in the Creamy Chicken and Rice Recipe!
Slow Roasted Rotisserie Style Sticky Chicken
In a small bowl, mix together salt, paprika, onion powder, 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. Sprinkle parsley on top.
Place 1 onion into the cavity of each chicken. Place chicken in a Ziploc 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.