Roast Sticky Rotisserie Style Chicken


If you’ve hung out here for any length of time, you know that I’m a firm believer in learning to cook a whole chicken . . . because they’re just plain ole’ cheap! It’s the least expensive way that I’ve found to make soups, stews, casseroles, and more, so when I see a decent price on whole chickens I always grab a few and cook the meat to freeze until I need it.

What makes this recipe even a little more exciting, is that it’s so easy and absolutely delicious. If you don’t want to cook your chicken in the oven, you can also try out this perfect way to make a whole chicken in your crockpot, but either way be sure to pick up some cheap chicken this week and get to cookin’! 😉


Roast Sticky Rotisserie Chicken


    1. 2 tsp. salt
    2. 1 tsp. paprika
    3. 1/2 tsp. onion powder
    4. 1 tsp. dried thyme
    5. 1/2 tsp. white pepper we didn’t have any so I omitted this one
    6. 1/4 tsp. cayenne pepper
    7. 1/4 tsp. black pepper
    8. 1/4 tsp. garlic powder
    9. one onion, quartered
    10. one whole chicken (about 4 lbs) On sale $1.19 at Publix, may be cheaper if you watch for meat markdowns or at Sam’s Club & Costco
    11. thinly sliced potatoes (optional)
    12. baby carrots (optional)


    1. Mix together for eight ingredients.  Set aside.
    2. Rinse chicken and pat dry.
    3. Rub seasoning mixture into chicken on all sides.
    4. Add onion into breast cavity.
    5. Place chicken in plastic bag or wrap with plastic wrap, over night or at least 4-6 hours.
    6. Preheat oven to 250 when ready to cook.
    7. If adding carrots or potatoes, slice them very thinly and add to roasting pan. (This is totally optional ~ I had some today so I did add them and they were very good, but you’ll want to make sure they’re in very small pieces as they take a long time to cook.)
    8. Remove chicken from plastic wrap, place in roasting pan (on top of veggies if you have them.)
    9. Bake uncovered for 3 1/2 – 4 hours, until internal temperature is 180 degrees.
    10. Let chicken stand for ten minutes before carving.  Enjoy!





Recipe adapted from All RecipesThanks to I Heart Publix for the coupon matchups, and check out $5 Dinner Mom for more bargain meal deals!  If you need a little more menu inspiration, go HERE

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  1. factord_agin says:

    I cook Coq au Can (beer can chicken) once a week. Half a can of beer + a whole chicken “resting” on top of it. Drown the chicken in 1/2 bottle of balsamic vinegarette (or Italian) dressing and pat on some McCormick garlic and pepper seasoning then toss in the oven. Sooo yummy, it’s the 5 year old’s favorite thing to eat. She calls it yardbird. I call it perfection (cheap + easy). Bonus: your house smells like beer rolls while it cooks.

    • I would love to know what kind of pan you use for “yardbird” chicken as well as temp of oven and length of time in the oven. Thanks!

      • factord_agin says:

        I use my broiler pan and coat it heavily with Pam. Bake at 350 for about 2 1/2 hours. Do not open the oven door the first hour. About halfway through, I usually add some more beer/olive oil/water (any are fine, or use a combo of all three) to the liquids in the pan. This thins it out and makes an awesome “black sauce” that the kids dip the chicken in. It’s black if I use the balsamic, brown if Italian.

  2. Thank you for the recipe, I’m making it today! I’ll let you know how it turned out.

  3. WHAT oven temperature for Roast Chicken, above ?

  4. 250 degrees will brown skin on chicken ?

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