This roasted chicken gets its sticky coating from the juices it releases while being baked.
This roasted chicken gets its sticky coating from the juices it releases while being baked.
1 teaspoon 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 (3-4 lbs.)
1 cup chopped onion
1. 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.
2. When ready to roast 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 (every half hour or so) with pan juices. The pan juice 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 chicken rest about 10 minutes before carving.
I put my chicken in a crock pot this morning, and cooked it on low for 8 hours. The entire house smelled amazing! It tasted fantastic! The meat literaly fell off the bones when I tried to pick it out of the pot. I am going to use the juice as a base for a soup.
This is, by far, my alltime favorite chicken recipe! Easy to make and the end result is just mouthwatering. I remove all the skin from the chicken before applying the rub and it still turns out moist and tender.
This was delish! My 7yr old ate 4 pieces! I used parsley instead of salt, 1/2 the cayenne & no white pepper. I used a whole precut chicken but still got the stickiness. I sprinkled the left over seasoning on some potatoes & roasted them with it... Mmmmmm. I will be making this soon again for sure!
We loved this recipe, I got three meals from this one chicken and the flavor was incredible. Reminded us of the rotisserie chickens we get from the deli from time to time. Now I can make it for my family myself!! AND IT TASTES BETTER TOO!!! YUMMMMMMMM 5 STAR,
Nummy! I use this seasoning on chicken breast. I put the chicken that has been shaken with the seasoning on it on a bed of onion and bake it covered. This makes the best chicken for wraps too! I make up the seasoning and I keep it in a shaker to sprinkle on top of all kinds of things very versitile.
I make this in my crock pot, set on high it takes about 4 hours with the same delicious results. My one change: I use 1/2 of each of the peppers. I'd been making this for years before I saw the recipe here on SP. Now I feel even better about this awesome dish!
I made 2 chickens, one in the slow cooker and one in the oven. I can't say which was better. The slow cooker had lots of juice so I was able to make gravy. Both were so tender! The oven version had a crispier skin and it was easier to handle. Both were great.
I tried this recipe-the rub-on boneless pork chops. I marinated it over night and only cooked it around 2 hours. I thought that I might not get much liquid from the chops so I added 1 to 2 tbls to the bottom of the pan. It was delicious. My husband who is not on the healthy band wagon loved it too.
Good. Would make again. However, I used 4 bone-in split chicken breast with skin on. I doubled all of the spices except for cayenne based on others 'too spicy' comments. Still a litlle spicy; it might be the white pepper adding the heat. I took out after 3hr 45mn. Could have removed @ 3-1/2 hrs.
We tried this on friends the other night! Fantastic! We even forgot the onions when baking and it was so moist and tasty! We want to try it in the smoker now! Highly recommend--easy as well as tasty!
Cooked a little too long - breast was dry. Check at 4 hours. Flavor wonderful, color wonderful, put some spices under breast skin so I could peel off the skin and still have spiciness. A Keeper!
I have made this chicken several times. After the first time it became a regular meal in our house. It is healthy and delicious. My kids don't even realize that they are eating something that is good for them. If it didn't take so long to make we would even eat it more often.
We love this chicken! The juices never carmalized, so I used them to make gravy. My husband loved the gravy ... and he doesn't like gravy! I made it in a stoneware pan, and in the crock pot. We like it better made in the stoneware pan.
Could not get a 3-4 lb chicken, so I used 2 2lb chickens. Followed the recipe as written except for cutting the white pepper amt. in half. This was so juicy and tender, will definatly make this again. Making 2 smaller chickens cut the cooking time down to 3 hours.
This was excellent- juicy, and the meat fell off the bones. I would only cook it with the breast face down however and a little added water or broth in the pan; otherwise it would just dry out. It also really doesn't need the salt, or much less.
I love this recipe, usually I'm afraid of the whole chicken recipes because I think it'll have more calories/fat that I can have at this time, but not this one it's so full of flavor and easy, just marinate and the oven will do the rest. Thank you! PS>Chicken was on sale at Ralphs this week.
This came out great. I'm always paranoid about under cooking meat, so I usually end up with meat dryer than I wanted. 5 hours was perfect, the chicken was done, and it was juicy and tender. Thanks!
This is simply the BEST chicken I have ever had in my entire LIFE!! It is such a great recipe for everyone. My dad and brother ate it with the skin and my mom and me ate it without. Absolutely delicious!
I did boneless skinless chicken breasts. The flavor was excellent! But, I let them go a little too long and they were a little dry. I am going to try them again in an outdoor dutchoven, or my crock pot.
My husband isn't a healthy eater, but he loved this dish so much he has requested that I make it every week! It didn't come out sticky, but it was tender and juicy just the same. This is now a part of my cookbook!
My husband was picking meat of the bones.....YES, THAT GOOD! It was perfect, moist, sticky, and SOOO flavorful all the way through the meat. I will make this again and again! Thanks for a great recipe!
I didn't get to cook it for the 5 hours because I got home too late then my neighbors talked to me for an hour, so I cooked it the way I usually cook it: 1 hour on 425 and 1 hour on 325. It makes it nice and crispy on the outside. I brushed the juices on after changing the temp. My husband loved it!
I skinned the chicken and cooked it in the Crock Pot, on low for 8 hours, and it was tasty and tender. Fell right off the bones. The juice didn't carmelize but I didn't expect that in the Crock Pot.
This chicken is delicious. Instead of the white pepper and onion powder I used 1/2 tsp cinnamon, ginger, fresh thyme, and curry powder. Also I stuffed the chicken with onion, carrots, and celery. The chicken was tender and juicy. I will be making this recipe again soon.
WOW! This was THE JUICIEST roast chicken I have ever had!!! I rubbed the spices under the skin as well as over it then marinaded. I chose not to eat the skin..but boy, was it spicy and yummy looking! This method of cooking is DEFININETELY going to be the way we do it from now!
Since it's just my husband & I, I used a Cornish Hen & cut all the ingredients in half. It was wonderful!! My husband was very tired of eating so much chicken, but said he could eat this once a week....yay!!
This was awesome! Thank you DJNAGLE for the crockpot suggestion. Mine was SOOOO tender, almost too much so since it was tough to eat - the bones almost disintegrated! I have to leave my CP for 10 hours for work, so it'd probably be better if less time. Will try next time on a weekend in the oven
Eaten with the skin it's quite spicy but much more mild and really flavorful without. Also, the breast meat stayed moist, which is always a plus! Ours did not turn out sticky to the touch - maybe we didn't baste often enough (about every 45 minutes)???
I made this recipe with chicken breasts instead. Came out good. Next time I would use freshly minced garlic instead of the powder and use a little less cayenne. A bit too spicy for me. I also added a bit of parmesan cheese at the end and broiled it off, yum!
I made this for dinner tonight and to prove it was a hit, my youngest son said "this was the best dinner I've had in a long time". We had his favorite taco soup Thursday night so he HAD to LOVE this chicken. Thanks so much! It's going to be a regular.
We enjoyed this a lot. Hubby is happy to have this for lunch tomorrow. It wasn't actually sticky, probably because I didn't marinate it overnight, but the taste was delicious. I will definitely cook this again.
I used boneless, skinless chicken breasts instead of a whole chicken. I cubed the chicken and add all of the spices and rubbed them in. I then sauteed the chicken. I sauteed a red onion and added that to individual servings since not everyone likes onion. The chicken was delicious either way.
I made this for dinner last night, but we accepted an invitation to a friend's house at that last minute. So, unfortunately we could only eat this today...after it had been refriedgerated. However, it was still delicious! I plan to make it again soon and eat it fresh out of the oven!
My husband couldn't wait the ten minutes to start snitching pieces of chicken. It smelled so good while it was cooking. Will definitely make this again. Next time we're going to try it on our rotisserie oven and see how it turns out. Thanks!
With all the prep, and 5 hours in the oven, I expected a deliciously moist chicken. The dark meat was ok, but the white meat was dry. Plain roasted chicken has more flavor.You couldnt even eat the skin, it was extremley hot due to the three different peppers. I was very disappointed.
The juices never carmalized. There was just a lot of juice in the pan. I did however skin the whole chicken before I put it in the oven. We didn't care for this recipe. I finally just cut it in strips and we ate it with garlic mashed potatoes. The meat was also very dark and dry.
Really good!!! I chose not to use the cayenne pepper and threw in some other spices instead. I'll probably never be able to replicate exactly what I used this time but I'll definitely fix this again. I also used the crockpot on low, 8 hours. So moist and tender it fell off the bone.
The whole family LOVED this. I did it in the crockpot because I was going to be gone most of the day. It was so tender and had so much flavor. My daughter took a copy of the recipe with her - we will be making it again!
My hubby liked it, but I wasn't to crazy for it. It was a little dry and didn't caramelize, but was tender and fell apart. Not sure if I will make again, may change a few things if I do. But thanks for the recipe.
this recipe was pretty good.... it wasn't difficult to make, and i liked the taste. my younger siblings didn't enjoy it, though. they thought it was too spicy, and we had a lot of leftover chicken that night!