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Description
Juicy and flavorful, with a deep-brown chewy glaze, Sticky Chicken is a favorite Internet recipe of many families. Perfect for once-a-month cooking!
Ingredients
| 4 | Teaspoon | salt |
| 2 | Teaspoon | paprika |
| 1 | Teaspoon | cayenne pepper |
| 1 | Teaspoon | onion powder |
| 1 | Teaspoon | thyme |
| 1 | Teaspoon | white pepper |
| 1⁄2 | Teaspoon | garlic powder |
| 1 | Teaspoon | black pepper |
| 1 | roasting chicken, large | |
| 1 | Cup | onion, chopped |
Instructions
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 zipper food storage bag, seal and refrigerate overnight or freeze.
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 every 30 minutes with pan juices. The pan juices will start to caramelize on the bottom of the pan and the chicken will turn golden brown.
Let chicken rest 10 minutes before carving.
Notes
A note about Sticky Chicken and food safety:
This revered Internet recipe has appeared online since 1991, and has been enjoyed at home by thousands of families.
However, modern food safety guidelines do not recommend cooking poultry at the low temperature given in this recipe. The US Department of Agriculture recommends cooking poultry at oven temperatures of 325 degrees or higher.
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Summary
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| Source | Mimi Hiller, as modified by Lynn Nelson |
| Prep time | 5 minutes |
