Raya's Rotisserie Chicken!

>> Wednesday, January 6, 2010

Honestly, this chicken is absolutely amazing!! I make this often, but don't cook it for the recommended 5 hrs, it usually only takes about 2 hours for me. You have to try this recipe!!!


4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
3 onions, quartered
3 (1200 gram chickens) whole

  • In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. To be honest with you, I really don't measure my spices, I just kinda eyeball it...(I know, Rachael Ray....a) lol.. Remove and discard giblets from chicken. Clean chicken thoroughly, and pat dry with paper towel. Rub each chicken inside and out and between the skin and meat 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). Take out of oven and cover the roasting pan with its lid or tinfoil. Place kitchen towel on top and let the chickens stand for 10 minutes before carving. No need to baste during the baking process.
Note: I serve this with roasted potatoes and carrots, and make gravy from the drippings.


Rana,  January 15, 2010 at 6:30 PM  

Great recipe Raya!

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