Roast Sticky Chicken - Rotisserie Style

We had a couple friends over the other night and I served this rotisserie style chicken along with some fried rice (recipe to come). It is super simple to make and very impressive once you serve it. Just rub on the seasonings, stuff with an onion, and bake it at a very low heat for 5 hours. It was delicious and the leftovers were just as good the next day! This recipe is definitely a keeper.

Roast Sticky Chicken-Rotisserie Style
Source: Hamilton Hills church cookbook

4 t. salt
2 t. paprika
1 t. onion powder
1 t. dried thyme
1 t. white pepper
1/2 t. cayenne pepper
1/2 t. black pepper
1/2 t. garlic powder
2 onions, quartered
2 (4 pound) whole 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. (*I put the rub on the chicken and put it straight in the oven and it turned out the same.)

Preheat oven to 250 degrees.

Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees. Let the chickens stand for 10 minutes before carving. The chicken will actually fall right off the bone.