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Roasted Sticky Chicken

 
Roasted Sticky Chicken
1.6k

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

Yield

8

servings

Prep

30

min

Cook

5

hrs

Ready

18

hrs

Trans-fat Free, Low Carb
 

Ingredients

4 teaspoons salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
*
1 teaspoon white pepper
½ teaspoon garlic powder
½ teaspoon black pepper
4 pound whole chicken
roasting bird, 3 to 4 lbs
1 cup onions
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.

In a small bowl, thoroughly combine all the spices.
stuff cavity with onions (we used lemon)

When ready to roast chicken, stuff cavity with onions, and place in a shallow baking pan. Roast, uncovered, at 250 degrees F 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.

The meat simply falls off the bones.

Excellent, the flesh simply falls off the bone,

 

* not incl. in nutrient facts

Reviews

about 1 year

DELICIOUS! The combined seasonings are spot on, delicious and very tasty. I couldn't roast exactly as directed because of busy day with oven being used. Still awesome. I cooked a bit shorter time at greater temp.

+3

almost 9 years

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.

+7

over 13 years

The chicken comes out sooooo juciy and delicious! Easy and enjoy!

+5

almost 14 years

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

almost 17 years

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

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Comments

Jennifer
United States
 over 5 years ago

That looks really good! And I have most of those herbs and seasonings already!

Nutrition Facts

Serving Size 251g (8.9 oz)
Amount per Serving
Calories 69262% of calories from fat
 % Daily Value *
Total Fat 48g 73%
Saturated Fat 13g 66%
Trans Fat 0g
Cholesterol 200mg 67%
Sodium 1378mg 57%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 119g
Vitamin A 22% Vitamin C 3%
Calcium 6% Iron 19%
* based on a 2,000 calorie diet How is this calculated?

 

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