[OceanDreaming]

I have made this several times and it's absolutely delicious. Except for getting all the spices together, the recipe couldn't be easier. The original recipe calls for using a trash bag which is probably not a good idea. I use a Reynold's roasting bag. Enjoy!


Roast "Sticky" Chicken Recipe #8782
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!
by C Chatwin

6 servings 2 Servings per Lb
5½ hours 15 min prep

4 teaspoons 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 large roasting chicken
2 large onions, peeled and quartered

(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.


*Photo by NcMysteryShopper at Recipezaar.
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Angie

[Rodie]

Oh Angie that looks soooo yummy,can't wait to get my new stove and give it a try, I love chicken.

Thanks for the recipe
Rodie

[wiredfoxterror]

I make this in the crockpot - cook on low 8 to 10 hours - the only difference is I chop the onions.
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Foxye
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[OceanDreaming]

Foxye,

I've done it in the crock pot too and it's still good. But I really like how the skin gets crispy/crunchy in the oven. Either way, though, it's gooooood!!
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Angie

[su]

thanks angie.. that looks wonderful.. my mouth is watering...
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"there is no new food"
"nothing tastes as good as being thin feels"

[mgonser]

It looks great and so does the chicken but the wine looks good too. i CANNOT wait to try the chicken. Thanks you for posting it. Marylyn

[SoupNut]

I made it today and forgot to baste it (didn't even baste it once) and it was still absolutely wonderful ! Fantastic recipe.
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[missymagoo12]

oh how this looks so good. i know i am haveing grilled hot dogs on tues for work, i guess i will have sticky chicken on wed for work. meat loaf for thrusday. yummy. sue

[OceanDreaming]

You really should try it Sue. It's wonderful. Enjoy!
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Angie

[jkmfrog]

for those of you who like to slow cook in the oven: I also make George's mojo pork this way. Follow his recipe, but marinate overnight in a plastic bag, then roast in oven for 6- 8 hours (depending on size of pork shoulder) at 250 degrees. Baste with juices once an hour. Its great to put this in the oven before bed and take it out in the morning or to cook this all day on a chilly fall weekend. The meat will practiclaly fall off the bone, but the fat and low temp keeps the meat juicy.

[ScrappyKat]

I made this today. used 2 small chickens for the same amount of spices and only used one onion. Dh and I managed to work our way through one of the chickens, and are keeping the other one for left overs for the next couple of days.

Whilst it wasn't sticky for us, the skin is crispy and very tasty. Thanks for the great recipe. Its a keeper.

[angmcav]

This was a really good recipe. I thought, along with my children that there was too much salt, so I will definitely use less salt the next time, other than that, this chicken was really good, will also try with pork and beef.

[Belmom]

I made this last night. It turn out great. I baked it in the oven as the recipe said to do. I keep a rotisserie on my counter so next time I will put the chicked in there to see which I like better.

Thanks a bunch for the recipe. I wish I new how to post my pictures. The few pictures I put up my kids had to do it for me.
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[crazywoman]

for Rodie!
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Billie
4'8" Started LC WOL Aug 2003

BBcode

My mind not only wanders, sometimes it leaves completely.

[biskotaki]

Made this for the first time today. I used two small chickens and they turned out great! The whole family loved them! Especially my older son (10yrs) kept telling me how delicious it was and what a fabulous meal we were having .