Rotisserie Style Chicken

posted by 2 years ago


4 tsp salt

2 tsp paprika

1 tsp onion powder

1 tsp dried thyme

1 tsp white pepper

½ tsp cayenne pepper

½ tsp black pepper

½ tsp garlic powder

2 onions, quartered

2 (4 lb) whole chickens

Minute® Rice Multi-Grain Medley


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 at least 4 to 6 hours to overnight. Preheat oven to 250° F. Place chickens in a roasting pan. Bake uncovered for about 5 hours, to a minimum internal temperature of 180° F. Cook rice according to package directions. Let the chickens stand for 10 minutes before carving. Serve with rice.

tags:  rotisserie style chicken, chicken, poultry, baked, rotisserie chicken
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