What’s For Dinner? Roast Sticky Rotisserie Style Chicken


I posted this recipe back in February, but since a decent deal on whole chicken is available again at Publix this week, I wanted to share it again with you!  This is probably my favorite chicken recipe EVER, and I hope your family enjoys it too. (If you’re looking for an easier slow cooked recipe this week, check out my favorite slow cooker rotisserie style chicken recipe.)


Oh my goodness, this is some heaven-sent chicken!  I really (really!) hesitated to post another chicken recipe this week, but I just can’t miss an opportunity to sing the praises of a whole cooked chicken when it’s on sale. 🙂  This week Publix has them on sale for $1.19/lb. which isn’t the greatest price ever, but I found several at my store on markdown a few weeks ago for just $.79/lb. . . . a HUGE savings!!!  (Watch for markdowns at your Publix stores over the weekend too; they don’t put a sign up but you’ll notice the prices are significantly marked down when you look closely at the tags.)


So why sing the praises of a whole chicken?  Because it’s CHEAP!!!  And if you grab a few now and cook them all up, you can freeze the meat to use in casseroles and soups and on salads and well, just about everywhere.  But the best part is you’ll drastically cut your cooking time when you’re in a hurry to make a recipe; just pull out your frozen cooked chicken and let it thaw, and your life (at least in the kitchen!) will be so much easier.  So, if you’ve never done it before, this is your week to cook a whole chicken!!!  (Think of it as homemade Perdue Short Cuts made right in your kitchen at a fraction of the cost!)


I’ve tried various methods before and my favorite one has always been this simple slow cooker method, but I thought I’d try out a new way to roast a chicken this afternoon.  So, here’s what my little chicken looks like this morning in the fridge . . .

(It was actually covered in plastic wrap.)

And here’s how it looks now. . .


This seriously is some amazing-tasting chicken, so I’m not sure there’s any reason to purchase a Rotisserie Chicken when it’s this easy to roast at home.  Here’s how to cook one up in your kitchen too. . .

Roast Sticky Rotisserie Style 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


  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. Remove chicken from plastic wrap, place in roasting pan.
  8. Bake uncovered for 3 1/2 – 4 hours, until internal temperature is 180 degrees.  Let chicken stand for ten minutes before carving. 

Serve with . . .

Publix Salad Blend On Sale $2


Veggies no great sales on fresh, frozen, or canned veggies this week at Publix, hopefully you have them in your stockpile!


$.75/1 Homestyle Macaroni and Cheese Target coupon (if still available), stack with $0.55/2 Kraft Macaroni & Cheese, exp. 12/31/11 (Kraft Food & Family)


Or . . . serve with Simply Potatoes, BOGO $2.60



Recipe adapted from All Recipes.  Visit  I Heart Publix for more coupon matchups, and check out $5 Dinner Mom for more bargain meal deals!  If you need a little more menu inspiration, check out the Recipe Index


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  1. factord_agin says:

    Looks yummy! I always walk by the whole chickens, not knowing what to do with them. Thanks for the advice! And…I love allrecipes.com!

    • I used to be terrified of cooking whole chickens, and never tried them out. But, they really are so expensive, and now that I know what to do with them, they’re so easy! Let me know what you think when you try it (you can do this!) 😉

  2. Ha! Just clicked on this from the fb page and saw these old comments. My how times have changed. I now cook whole chicken at least once a week. Our favorite way is on the grill in the dutch oven. The method changes depending on the weather but the ingredients don’t: a can of beer, balsamic vinaigrette dressing and some Montreal chicken seasoning. The grill is hands down the best method, the smoke flavor is so good, but the oven just fine too. Whole chicken is my favorite to cook and the leftover possibilities are endless…chicken quesadillas, chicken salad, chicken & rice, chicken tacos…

    • How funny Amy! I’ve had the ones on the grill too with the can of beer in them and they are delicious. So glad you learned to love cooking whole chickens too! 🙂

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