Roast Sticky Chicken

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Roast Sticky Chicken

This recipe is perfect for a fall afternoon. With the oven set at 250°F you don’t have to worry about the oven getting overly hot, but the smell that fills the house is mouthwatering. There is very little work involved, but it does require five hours in the oven and basting every so often, so be sure to make it when you will be home all afternoon. 

Roast Sticky Chicken Roast Sticky ChickenRoast Sticky Chicken

Roast Sticky Chicken

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
1 cup onion, chopped

Start the night before: Combine all of the spices in a small bowl. Remove all of the giblets, etc. from the chicken and pat the whole thing dry with paper towels. Rub the spice mixture all over the chicken, inside and out, including under the skin. Place it in a resealable bag and put it in the refrigerator overnight.

When you are ready to roast the chicken, preheat the oven to 250° (that is not a typo). Stuff the cavity  of the chicken with the onions and place it in a shallow baking pan. Roast it for 5 hours, uncovered, basting occasionally after the first hour or so with the pan juices. Let the chicken rest for about 10 minutes before carving. 

Roast Sticky Chicken Roast Sticky Chicken

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