Sticky Slow Roasted Chicken

• Slow roasted in the oven for five hours this chicken comes out tasting moist and juicy just like a rotisserie chicken.  You could use a whole chicken I only had a cut up one. I find that easier to use anyway. No carving involved.
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• Ingredients
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• 3 teaspoons salt
• 2 teaspoons paprika
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 2 teaspoons brown sugar
• 2 onions, quartered
• 1 whole cut up chicken

Directions

In a small bowl, mix together all ingredients except for the onions and chicken. Rinse chicken and pat dry with paper towels. Rub each piece of chciken top and bottom with spice mixture. . Place chickens in a resealable bag Refrigerate overnight, or at least 4 to 6 hours.

Preheat oven to 250 degrees F.

Place chicken in a roasting pan. Place onion in pan around each piece of chicken. Bake uncovered for 4-5 hours,(depending on your oven) to a minimum internal temperature of 180 degrees F . Let the chicken stand for 10 minutes before eating.


*Shared over at Weekend Potluck