You need to start this the night before you plan to serve it, as the chicken needs to sit overnight to absorb the spice rub. The secret to this scrumptious chicken has got to be the baking method. It’s slow-cooked in a 250°F oven for 5 hours, which makes the meat come out tender and juicy. It’s so good that we almost finished the entire chicken among the three of us! I guess that must mean this chicken is a definite five-star main entrée, in our opinion.
Since whole chickens frequently go on sale at my local supermarket, I predict that I’ll be making this meal fairly often from now on. You can’t go wrong with mashed potatoes and a green vegetable to compliment this tasty chicken.
Try it and let me know how your family liked it. I’m planning to try a variation of this recipe sometime this week. I’m planning to come up with my own spice rub concoction, douse the chicken with barbeque sauce before putting it in the oven, then cooking it using the same method. I’ll let you know how the experiment turns out in a future article.
Until next time,
Have a good week and good eating!
Allison
Roast Sticky Chicken
Makes 6 servings
Ingredients:
4 tsp. salt
2 tsp. paprika
1 tsp. cayenne pepper
1 tsp. onion powder
1 tsp. thyme
1 tsp. white pepper
½ tsp. garlic powder
½ tsp. black pepper
1 large roasting chicken
1 cup chopped onion
Preparation:
In a small bowl, thoroughly combine all the spices. Remove the 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 the chicken, stuff cavity with onions and place in a shallow baking pan. Roast, uncovered, at 250°F for 5 hours. After the first hour, baste the chicken occasionally (about every 30 minutes or so) with pan juices. The pan juices will start to caramelize on the bottom of the pan and the chicken will turn golden brown. If the chicken contains a pop-up thermometer, ignore it. Let the chicken rest about 10 minutes before carving.
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