Sticky Chicken
- Ready In:
- 29hrs
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 4 teaspoons salt
- 2 teaspoons paprika, not hot
- 1 teaspoon cayenne pepper
- 1 teaspoon onion powder
- 1 teaspoon thyme, dried
- 1 teaspoon white pepper
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon black pepper
- 1 large roasting chicken
- 1 cup onion, chopped
directions
- In a small bowl, thoroughly combine all the spices.
- Remove giblets from chicken. Dry the chicken (interior and exterior) with paper towels so the spice mix will stick.
- Rub the spice mixture over the chicken and inside the cavity. Make sure that it is evenly distributed.
- Put chicken into a large sized storage bag and refrigerate overnight.
- When ready to roast chicken, stuff the cavity with chopped onions.
- Place in shallow 9x13 baking dish lined with foil. Roast uncovered at 250 degrees for 5 hours.
- After first hour, baste the chicken every 30 minutes with pan juices.
- Let chicken rest so that juices distribute before carving.
- NOTES: I often will bring whole chickens home from the grocery store. Season them according to this recipes directions, place them in a freezer storage bag and put right into the freezer. Then when I want to make Sticky Chicken, its already seasoned and marinates while thawing. Another thing I do is make a bunch of the seasoning mix and put into a spice jar. This is a big time saver and its ready to use when I want to make this recipe.
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Reviews
-
I wrapped it in plastic wrap and put it on a plate in the fridge because I didn't have a big enough storage bag. I feared it would dry out but it was extremely moist! I checked on it a few times to try and baste it but there weren't enough in the pan to do so with. But it was moist without basting. I put it on a rack in a roasting pan breast-side up. I used a sweet onion for the inside and it was fantastic as well. Served with mashed potatoes, homemade gravy and salad. Num!