Roast Sticky Chicken-Rotisserie Style
Super moist, flavorful, and VERY tender!! I did change up a few things, here they are:
I use one 5.36lb chicken.
I didn't have white pepper, so it was omitted. I used poultry seasoning instead of dried thyme. Along with the onions in the cavity, I also added 1 Tbs of minced garlic.
I let this chicken marinate for 26 hours.
I cooked it for 6 hours at 250. (Bc it was bigger than the 4 pounders in this recipe)
I did cook it breast-side down for 4-1/2 hours, then flipped it over for the remainder. I did this BC I've read that it lets the juices flow to the breasts, then you flip it and the juices flow to the backside. I don't know, but it worked for me!
I then kicked it up to 290 for 45 min.
Then I had to go to the field, so the chicken sat untouched in the oven for 2 hours. -It kept it warm!!
It was absolutely amazing!! I personally think it was better than any store-bought rotisserie chicken!!
3 users found this review helpful
Oct. 21, 2011