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Roast sticky chicken-rotisserie style Recipe

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This recipe for Roast sticky chicken-rotisserie style is from Mom’s Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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 cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
Two onions, quartered
2 (4 pound) whole chickens
Directions:
Directions:
In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblet’s from chicken. Rinse chicken cavity, and pat dry with a paper towel. Rub each chicken inside and out with spice mixture. Place one 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
Place chickens in a roasting pan.Bake uncovered for five hours. Let the chickens stand for 10 minutes before carving.
Personal Notes:
Personal Notes:
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