Sticky Chicken

Name: Sticky Chicken
Prep time: 24 h
Cook time: 5 h
Total time: 29 h
Yield: 4 serving(s)
Ingredients: 1 teaspoon salt; 2 teaspoons paprika; 1 teaspoon cayenne pepper; 1 teaspoon onion powder; 1 teaspoon thyme; 1 teaspoon white pepper; 1/2 teaspoon garlic powder; 1/2 teaspoon black pepper; 1 (1 lb) roasting chicken (ready to cook); 1 cup chopped onion

Submitted by tmw_2008

"This roasted chicken gets its sticky coating from the juices it releases while being baked. It tastes great and is really juicy and tender."

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photo by Baby Kato

Ready In:: 29hrs
Ingredients:: 10
Serves:: 4

ingredients

1 teaspoon salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
¹⁄₂ teaspoon garlic powder
¹⁄₂ teaspoon black pepper
1 (1 lb) roasting chicken (ready to cook)
1 cup chopped onion

directions

In a small bowl, thoroughly combine all the spices.
Remove giblets from chicken; clean the cavity well and pat dry with paper towels.
Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin.
Place in a re-sealable plastic bag, seal and refrigerate overnight.
When ready to roast chicken, stuff cavity with onions, and place in a shallow baking pan.
Roast, uncovered, at 250° F for 5 hours. After the first hour, baste the chicken occasionally (every half hour or so) with pan juices. The pan juice will start to caramelize on the bottom of the pan and the chicken will turn golden brown. If the chicken contains a pop-up thermometer, ignore it.
Let chicken rest about 10 minutes before carving.

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Reviews

5 Stars all day, the chicken was wonderful prepared this way. Tender, spicy, flavorful and delicious. We loved it. Thank you Teresa for recommending this recipe. Made for Best of 2020.

Baby Kato
This is delicious...made as posted and I was surprised to find a 1lb chicken...after 2 hours without any pan juices I used some of the liquid I had made for our doggie...the giblets mixed with water and cooked through...that seemed to work...after 2 1/2 hours I had some juice...the meat came out so tender and juicy...perfect...I have lots of leftovers...and plenty of bones to make tasty broth for our dog...made for "Best of 2020" tag game...

teresas
Yum. I've been making roast sticky chicken for years. I loved the aroma in the kitchen all day while it's cooking too. Thanks for sharing this great keeper.

lazyme