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Roasted Sticky Chicken

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Roasted Sticky Chicken

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



8 servings


30 min


5 hrs


18 hrs
Trans-fat Free, Low Carb


Amount Measure Ingredient Features
4 teaspoons salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
* Camera
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


Amount Measure Ingredient Features
2E+1 ml salt
1E+1 ml paprika
5 ml cayenne pepper
5 ml onion powder
5 ml thyme
* Camera
5 ml white pepper
2.5 ml garlic powder
2.5 ml black pepper
1.8 kg whole chicken
roasting bird, 3 to 4 lbs
237 ml onions


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 Arrow up button



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


I have been using this recipe for years and it always come out great. Even on the grill



Nutrition Facts

Serving Size 251g (8.9 oz)
Amount per Serving
Calories 69262% 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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