About this recipe:Ever wish you could get rotisserie chicken at home? Well, with minimal preparation and about 5 hours cooking time (great at the weekend!) you can! I don't bother to baste the chicken, though some like to for the first hour. The pan juices always caramelise at the bottom, and the chicken will turn golden brown...fall-off-the-bone good!
4 teaspoons salt
2 teaspoons paprika
1 teaspoon dried thyme
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic granules
2 onions, quartered
2 (1.8kg) whole chickens
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:5hr › Extra time:8hr › Ready in:13hr10min
In a small bowl, mix together salt, paprika, thyme, white pepper, black pepper, cayenne pepper and garlic granules.
Pat chicken dry with kitchen roll. 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 clingfilm. Chill in fridge overnight, or at least 4 to 6 hours.
Preheat oven to 130 C / Gas mark 1/2.
Place chickens in a roasting tin. Bake uncovered for 5 hours, to a minimum internal temperature of 85 degrees C. Let the chickens stand for 10 minutes before carving.