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Nutritional Info
  • Amount Per Serving
  • Calories: 263.9
  • Total Fat: 6.7 g
  • Cholesterol: 117.0 mg
  • Sodium: 663.3 mg
  • Total Carbs: 5.6 g
  • Dietary Fiber: 1.6 g
  • Protein: 43.2 g

View full nutritional breakdown of Sticky Chicken calories by ingredient
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Sticky Chicken



Introduction

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.

Ingredients



    • 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

    • 3-4 lb. roasting chicken

    • 1 cup chopped onion


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Directions

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 degrees 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.



Makes 4 servings.





TAGS:  Poultry |

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Member Ratings For This Recipe


  • Incredible!
    9 of 9 people found this review helpful
    This is a GREAT chicken, but I added one more thing, into the cavity I put a navel orange sliced in half and the juices squeezed out over the bird. The citrus and the spices are to die for! - 2/24/09

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  • Incredible!
    7 of 7 people found this review helpful
    This is so mouthwatering..and YummY..!!!
    I lowered the salt and chili powder amounts to 1/4 the amount, and it came out wonderful..!!
    Why Not Try: making a rack of sliced onions, cross the grain, set the chicken on during roasting, this way you get these to serve with the chicken on the side..! - 11/22/08

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  • Incredible!
    5 of 5 people found this review helpful
    Lowered the salt to a couple sprinkles, and followed the suggestion for having the onions on the outside as well, along with some carrots, and it was sensational. - 5/26/09

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  • Incredible!
    4 of 4 people found this review helpful
    This is very good, high in sodium and cholesterol!. I didn't make it whole, I cut it up but still followed the directions. Only took 2 hours and I put largely chopped onions around the pan. They carmalized in the pan and where delicious too. Thanks - 5/26/09

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  • Very Good
    4 of 4 people found this review helpful
    I made this with cut up chicken pieces. Some areas of the juices were too dark. We really liked it, but the next time I want to make it with the roasted whole chicken as the recipe directs. I'll also try the crockpot version. It's yummy though. - 8/19/08

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  • Incredible!
    4 of 4 people found this review helpful
    Awesome! Very juicy and tender. I didn't have any onion so I just put garlic cloves and celery inside. Also used a meat thermometer, it only took a couple of hours not the 5. Will definitely make it again! - 9/23/07

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  • Incredible!
    3 of 3 people found this review helpful
    This is a new favorite at our house..it's so easy. I've also used the same spice mix on pieces of chicken which I baked and then cut up for either chicken salad or to go in a soup. The only thing is that this is a little too salty for our taste, so I reduce the salt to 1/4 tsp. - 9/20/07

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  • Very Good
    3 of 3 people found this review helpful
    The chicken didn't come out sticky (it released too much juice for that) but it was still really really nice. The onions in the cavity come out really quite hot and spicy. I roasted it with potatoes and kohlrabi. N.B. make sure you put these in in plenty of time given the low oven temperature - 8/10/07

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  • Incredible!
    3 of 3 people found this review helpful
    This chicken is great tasting and leftovers are wonderful the next day in Almond Chicken with Asparagus recipe. Have made it in the crock pot and it is even juicier and doesn't heat up my kitchen. - 5/1/07

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  • 2 of 2 people found this review helpful
    I've started making this every week,now that my husband ask for it. I serve it with some Kroger frozen stir fry veggies, yummy. I increase the hot spices because we like it hot!! Easy recipe. - 5/16/09

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  • Incredible!
    2 of 3 people found this review helpful
    Yum! Yum! Another delicious Spark recipe! I used salt substitute in order to reduce the sodium, but this recipe's a keeper! - 5/3/09

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  • 2 of 3 people found this review helpful
    I've done roasted chicken in my crock pot for years. Just let it cook all day (about 8 to 9 hours is good); it'll be falling off the bone but moist and yummy. You probably won't get the "sticky" part though as this is a moist cooking method. Hope that helps those who had the crock pot question. - 10/28/08

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  • Incredible!
    2 of 2 people found this review helpful
    I've made this recipe twice (both times without white pepper) and my husband said it's the best roasted chicken he's ever had (he's pretty picky). Highly recommended! - 3/17/08

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  • Very Good
    2 of 2 people found this review helpful
    Mine didn't come out sticky at all. In fact, it looked dry but the chicken was moist and tender when I ate it. Tastes good with callaloo. :) - 9/27/07

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  • Incredible!
    2 of 2 people found this review helpful
    Made this last weekend. Was delicious. Very soon, we plan to use this recipe with bonless chicken breasts. - 3/18/07

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  • Very Good
    2 of 3 people found this review helpful
    Great idea. This is a very versatile recipe. A change of spices of substituting apple chunks for the onion changes the taste entirely. I'm coing to try Mandarin oranges with fresh squeezed orange juice or orange zest with the spices next. - 3/17/07

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  • Incredible!
    1 of 1 people found this review helpful
    Very tasty. My family loved it! Never tried slow cooking like this before and it turned out very moist, almost falling off the bone when I was slicing it. - 7/23/09

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  • Incredible!
    1 of 1 people found this review helpful
    The flavor was great with the kick from the Cayenne pepper. Will make again. We cooked it at 375 for just over an hour and kicked the temp up to 450 for 20 and it was perfect. - 7/8/09

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  • Incredible!
    1 of 1 people found this review helpful
    Yummy! I used a package of skinless, boneless thighs and poured the chopped onion in with them and cooked it less. - 6/30/09

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  • Incredible!
    1 of 1 people found this review helpful
    Delicious! I tried it with the orange in the cavity like someone suggested and it worked perfectly! - 6/3/09

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  • Incredible!
    1 of 1 people found this review helpful
    This recipe was excellent. I've made it several times for my family and they loved it every time. - 5/30/09

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  • Incredible!
    1 of 1 people found this review helpful
    I used this recipe on 6 chicken legs and it turned out great! Very low in sodium, too. - 5/26/09

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  • 1 of 2 people found this review helpful
    This is an excellent recipe and my family loved it. - 5/26/09

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  • Incredible!
    1 of 2 people found this review helpful
    Really moist yummy chicken! - 5/26/09

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  • Incredible!
    1 of 2 people found this review helpful
    WOW this is totally awesome 1st recipe with no complaints Thank you all - 5/26/09

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