Roast "Sticky" Chicken

Recipe by C Chatwin
READY IN: 5hrs 25mins




  • (Day 1) Blend all spices together and set aside.
  • Remove neck and giblets from chicken cavity, rinse well inside and out, and pat dry with paper towels.
  • Rub with spice mixture, both inside and out, then stuff cavity with onions.
  • Wrap in a resealable"food grade" plastic bag (I just use a new, unscented, white kitchen can liner.), tie closed, and refrigerate overnight.
  • (Day 2) Remove from plastic bag and place in a shallow baking pan.
  • Roast uncovered in a 250 F oven 5 hours.
  • (This is not an error, I repeat, 250 F for 5 hours!) If the chicken contains a pop-up thermometer, ignore it.
  • This recipe is SAFE.
  • According to the United States Department of Agriculture Food Safety and Inspection Service, a whole chicken should reach an internal temperature of 180 F.
  • For more info check out their"Thermy" campign Web site!
  • Baste with drippings every 30 minutes after the first hour.
  • (I admit I'm not consistent on this point, but it still comes out wonderful!) Let rest for 10 minutes before carving.