Sticky Rotisserie-Style Roast Chicken

Acquire the necessary ingredients and prepare them by combining salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder in a small bowl; reserve for later use.

Next, remove the internal organs from each chicken and rinse the cavity thoroughly. Gently pat the chicken dry with paper towels to remove excess moisture. Apply the spice mixture evenly to both the inside and outside of each chicken, making sure to cover every surface. Place one onion half into the cavity of each chicken. Seal the chicken in a resealable plastic bag or wrap it tightly with plastic wrap to prevent cross-contamination. Refrigerate the chickens overnight, or for at least 4-6 hours.

Proceed to preheat your oven to 250 degrees Fahrenheit (120 degrees Celsius). Place the chickens in a roasting pan, ensuring they are not overlapping. Roast the chickens uncovered until an instant-read thermometer inserted into the meat, near the bone, reaches a minimum internal temperature of 165 degrees Fahrenheit (74 degrees Celsius), approximately 5 hours. Allow the chickens to rest for 10 minutes before carving and serving.