Community Pick
Roast "Sticky" Chicken
"Beautiful and delicious, this incredibly moist roasted Chicken puts Kenny Roger's Roasters, Boston Market, and other rotisserie style chickens to shame! Please don't let the word "overnight" mislead you; for actual hands-on preparation, this is a Quick-N-Easy way to impress Sunday dinner guests!
"
photo by Ashley Cuoco
- Ready In:
- 5hrs 25mins
- Ingredients:
- 10
- Yields:
-
2 Servings per Lb
- Serves:
- 6
ingredients
- 19.71 ml salt
- 9.85 ml paprika
- 4.92 ml cayenne pepper
- 4.92 ml onion powder
- 4.92 ml thyme
- 4.92 ml white pepper
- 2.46 ml garlic powder
- 2.46 ml black pepper
- 1 large roasting chicken
- 2 large onions, peeled and quartered
directions
- (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! http://www.fsis.usda.gov/thermy/index.htm
- 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.
Questions & Replies
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Want to make this! So the baking time is the same no matter the weight of the bird? You just say, "large". Thanks! -
Is it ok to bake multiple chickens (3 or 4) at once? Is it recommended and would the cooking time or temperature change?
Reviews
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PLEASE don't use a kitchen-can trash bag; even the unscented ones are treated with chemicals and you are really risking your and your family's health. -
This recipe is not only delicious, it is ridiculously easy!! Besides basting now & then, there's not much else you need to do. I added a little water to the dish to facilitate basting (I used a stoneware baker, and the pan juices were absorbed - next time I'll use glass!). And there will definitely BE a next time - this chicken is good enough for Company! One more comment: The spice mix would make a great seasoned salt for other recipes, such as roasted potatoes, grilled veggies, etc. FIVE STARS! -
Just got up from the table after enjoying this yummy chicken! One thing that impressed me right away was when I went to lift the chicken out of the baking dish and the leg fell away from the rest of the bird and the meat came right off the bone! I did a "quick" version in that I only let the rub set on the chicken for just over an hour. Then I baked it for the 5 hours...The only change I would make is to cut down on the cayenne pepper because my 6-yr old thought it was a bit spicy...Another recipe that's a permanent addition to my cookbook! Thanks! :) -
I made this recipe a few weeks ago (sorry for the late review). I picked this as I happened to have all the ingredients and it looked simple enough. What I got was a very tender and tasty bird. I followed the directions precisely and the bird came out perfectly done. Will admit this is a bit messy to prepare. But worth all the effort.Will make again -
Wow! This really was great! The best chicken I have ever made. It was very simple, too. I wrapped the chicken in plastic wrap after applying the rub. I will definately make this again.
see 321 more reviews
Tweaks
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For us I used garlic salt instead of plain salt, left out the cayenne, used about 4 T (if not more) of dried onions along with the other ingredients which I zapped in the food processor. I also used a lime chopped up along with the onion which I stuffed inside the chicken. Cooked on a rack basting often and it cooked up beautifully. Great recipe, thank you. -
So simple and so delicious!!! I did have to add a bit of liquid and it cooked for only 3 1/2 hours (there were 2 very small chickens). I used chicken broth instead of water to give it even more flavor. Rave reviews from the family! Thanks!
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"Easy and yummy! Love the two step process. I don't think I'll ever have chicken that isn't slow roasted again. The way it was so moist, tender, & even somehow sweet made it the best chicken I've ever had. Thanks for posting this!" ... This was my original review from 5/1/2007, but I have to say that I now roast the majority of my chickens using this recipe 2/12/2010... and just made one today! I have made some minor adjustments... instead of cayenne, I use chili powder b/c it's more flavorful and since I had a baby I avoid making food too spicy so that he can eat it. I personally don't like white pepper, so I just use a little extra black pepper and it still turns out fine. In our convection "roasting" oven, sometimes it only takes 4 hours for a 7 1/2 pound bird. -
Cooked this last night and it turned out great! We were actually working in the yard while this cooked so it didn't get basted quite as much as it should have. We also cooked it for 1.5 to 2 hours at 350 in the oven. I was out of white pepper so used 1 tsp of black pepper total instead. Not sure if it changed the taste as I've never tried it with the white, also didn't marinate overnight but just seasoned the bird before cooking. It was sooo tasty and the skin and onions from the cavity were DIVINE! We'll be doing this one again. Thanks!
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This chicken was just as good any you'd buy from the deli. I did change the rub a little. I only used 1 1/2 t salt, used onion and garlic powder, omitted the black pepper and used Mexican chili powder instead of cayenne powder (it has a smoky flavor). I also added 2 t of sugar. I used chicken legs and roasted in a 350 oven. We've also used this rub on the grill with chicken pieces and it was awesome. Thanks for sharing.
RECIPE SUBMITTED BY
C Chatwin
United States
