Sticky Chicken?

I made a chicken recipe tonight and it actually rivals my husband's dry rub chicken. He makes a few chicken thighs every Sunday for his lunch throughout the week. Of course, I think my version is better as his gives me heartburn which, I think, is caused from the Cajun Seasoning that he uses.

So far so good for my heartburn and I'm pretty sure I will be making the Roast Sticky Chicken-Rotisserie Style again!

Roast Sticky Chicken-Rotisserie Style
Recipe adapted from AllRecipes

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
2 onions, quartered
2 (4 pound) whole chickens

1. In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder.

2. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel.

3. Rub each chicken inside and out with spice mixture.

4. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap.

5. Refrigerate overnight, or at least 4 to 6 hours.

6. Preheat oven to 250 degrees.

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






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