Prep 24 hrs
Cook 5 hrs
This recipe is great when you find whole chickens on sale. I will often double this recipe (making 2 chickens) and freeze the meat for future dishes or chicken salad.
- 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.
Excellent flavor, and so easy! I cooked it in the crockpot instead of the oven. Placed four balls of aluminum foil in the bottom, with the chicken on top. No added liquid. Cooked on Low for about 8 hours. Moist and falling-off-the-bone tender.
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!