Roast Sticky Chicken Rotisserie Style

Ingredients

• 0.5 teaspoon pepper black
• 0.5 teaspoon cayenne pepper 
• 8 pound chickens whole
• 1 teaspoon thyme leaves dried
• 0.5 teaspoon garlic powder 
• 1 teaspoon onion powder 
• 2  onions quartered
• 2 teaspoons paprika 
• 4 teaspoons salt 
• 1 teaspoon pepper white

Equipment

• bowl
• paper towels
• oven
• plastic wrap
• roasting pan

Directions

1. In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder.
2. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture.
3. Place 1 onion into the cavity of each chicken.
4. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
5. Preheat oven to 250 degrees F (120 degrees C).
6. Place chickens in a roasting pan.
7. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C).
8. Let the chickens stand for 10 minutes before carving.