Description

Meet the chicken that turns ovens into magic-makers. With pantry spices, no fancy equipment, and a whisper of patience, this rotisserie-style roast becomes your ultimate cozy, crowd-pleasing go-to. Juicy, fall-apart tender, and cloaked in a sticky, spiced crust—it’s what weeknight dreams and Sunday feasts are made of. And the best part? The oven does most of the work. Let’s turn up the flavor and bring home that golden rotisserie glow.

Ingredients

Scale

2 whole chickens (4 lbs each), patted dry
2 onions, quartered (for stuffing)
Spice Rub:
4 tsp kosher salt (or 3 tsp table salt)
2 tsp smoked or sweet paprika
1 tsp onion powder
1 tsp dried thyme
1 tsp white pepper
½ tsp black pepper
½ tsp cayenne (adjust to taste)
½ tsp garlic powder

Instructions

Spice Mix: Combine all rub ingredients in a small bowl.
Prep Chickens: Rub spice mix generously all over the chickens (including under the skin). Stuff cavities with onion quarters.
Overnight Chill: Place uncovered in the fridge for 4+ hours (overnight is ideal) for ultra-flavorful, crisp skin.
Roast Low & Slow: Preheat oven to 250°F (120°C). Roast chickens breast-side down in a roasting pan for 4.5 hours. Optional: baste with pan juices every 2 hours.
Flip & Crisp: Flip chickens breast-side up. Roast 30 more mins until skin is golden and internal temp hits 165°F (74°C).
Rest: Let rest 20–30 mins, tented loosely with foil, before carving.

Notes

Always dry the skin before seasoning
Don’t skip the chill – it’s the crisping secret
Flip for the final 30 minutes for max crust
Add broth to pan if drippings start to burn

Prep Time: 15 mins
Cook Time: 5 hrs

Nutrition

Calories: 400cal Per Serving
Sodium: 900mg
Fat: 22g
Carbohydrates: 2g
Protein: 45g