Roasted Sticky Chicken

*****(4)
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Spicy slow roasted chicken. It is reminiscent of those rotisserie-style chickens that are so popular now, and it is very easy to make.

Time to Prepare this Recipe 5.5 hours Prep: 30 minutes Cook: 5 hours
Calories Per Serving and Nutrition Information 554 calories per serving view nutrition facts
# of servings this recipe makes 8 servings suggest servings
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Ingredients

4 teaspoons salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme leaves
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
4 pound chicken whole, roasting
1 cup onion quartered

Directions

This recipe is a great way to roast a large chicken for planned leftovers. It is reminiscent of those rotisserie-style chickens that are so popular now, and it is very easy to make. The meat comes out very moist and flavorful, so it is as good leftover as freshly cooked.

You need to start this the night before serving.

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 resealable 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 degrees for 5 hours.

After the first hour, baste chicken occasionally (every half hour or so) with pan juices. The pan juices will start to caramelize on the bottom of 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.

Variation: Get a lemon or two, use a fork and poke them full of holes, and put them in the chicken cavity. Roast as usual. The chicken will be moist, and have a faint lemon taste.

Reviews

Excellent, the flesh simply falls off the bone, unbelievably tender and the dry spice rub makes for a crispy very tasty skin. One of the best roast chicken I have ever made.
***** 8 months ago by sean

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The chicken comes out sooooo juciy and delicious! Easy and enjoy!
***** over 5 years ago by ruthieq209

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This recipe was outstanding, easy to make and SO juicy,tender and flavorful! I made it for myself and my husband and he had thirds. We still had plenty left over - warmed with some juice and served on warm onion rolls on day two and cold sandwiches on day three. I will definitely make this again and again. The meat just fell of the bone! chinasmom2000
***** over 5 years ago by chinasmom2000

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This recipe is amazing!! My husband loved it. The chicken is perfect when done, crispy outside and yum yum inside.
**** over 8 years ago

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Nutrition Facts

Serving Size 251g
Amount per Serving
Calories 554 49% of calories from fat
% Daily Value*
Total Fat 30.0g46%
 Saturated Fat 8.0g41%
 Trans Fat 0.0g
Cholesterol 204mg68%
Sodium 1398mg58%
Total Carbohydrate 3.0g1%
 Dietary Fiber 1.0g3%
 Sugars 1.0g
Protein 64.0g129%
Vitamin A 11%  Vitamin C 3%
Calcium 6%  Iron 19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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