Slow Roasted Rotisserie Style Sticky Chicken
I love those rotisserie chickens from Costco. They are sticky, yet crispy on the outside and so juicy and moist on the inside. Now I've discovered that I can get exactly the same tender, juicy and delicious chicken by slow cooking it in the oven
- 1 (3 to 4 pound) whole chicken
- 2 tsp. of olive oil
- 1 medium onion, cut into chunks
- 4 tsp. of kosher salt
- 2 tsp. pepper
- ½ tsp. of Cajun seasoning or to taste
- ½ tsp. of garlic powder
- 1 tsp. of onion powder
- 1 tsp. of white pepper
- 2 tsp. of paprika
- 1 tsp. of dried thyme, crushed
- Wash and pat dry chicken. Rub the small amount olive oil all over the chicken and set aside. In a small bowl, mix together thoroughly the salt, pepper, Cajun seasoning, garlic powder, onion powder, white pepper, paprika and thyme and rub this mixture all over the inside and outside of the chicken. Cover loosely and refrigerate for at least 3 hours to marinate.
- Preheat oven to 250 degrees. Put the onion you cut into chunks inside the cavity of the chicken. Place the chicken into a roasting pan. Roast uncovered at 250 degrees for 5 hours. After the first hour passes, begin basting the chicken with the pan juices periodically about every hour. The skin will start to turn golden brown and the seasoning will create that sticky but crispy skin.
- The chicken is ready when the internal temperature is between 175/180 degrees when an instant read thermometer is inserted into the thickest part of the thigh. I usually insert a skewer in the thickest part of the leg and if the juices run clear, you're good to go!
If you remember, put this chicken together the night before so that it marinates overnight with the seasoning rub, but I've forgotten and just roasted it immediately after applying the rub with excellent results too.