Sticky Chicken
(555)
  • Number of Servings: 1
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
  • 1 large roasting chicken (3-4 lbs.)
  • 1 cup chopped onion
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° 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.
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

Member Reviews
  • DJNAGLE
     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. - 3/10/09
  • FLASHMAX
     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. - 5/29/08
  • BONDGIRL2010
     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! - 12/8/08
  • LINDAJ111
     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, - 6/15/09
  • ADRIANN1
     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. - 3/5/08
  • LIEBLY
     I made this using boneless skinless breasts and it was great. - 3/9/08
  • DEBSGTNDOWN
     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. - 7/20/09
  • SONNIW
     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! - 6/30/09
  • JYPSYD
     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. - 3/25/09
  • EWESFLUFFY1
     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. - 5/9/09
  • YUNKERCM
     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! - 5/22/08
  • MRSGWYNN
     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! - 2/1/09
  • ALINOELLE1
     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. - 6/24/09
  • STAMPINLAURA
     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. - 9/21/08
  • MSTECHTEACHER
     Delicious! I'm sure it would have been even better had I read the directions BEFORE making it (didn't let it sit overnight in the fridge). I will certainly make this again...the correct way! - 2/5/09
  • ELFGODDESS
     I cooked boneless chicken breasts with this recipe (it happen to be what was in the freezer) on bed of onions. I just cooked it for a lot less time. It turned out great! - 8/5/09
  • JEWELS571
     This was just delcious, my whole family loved it. I did it in the crock pot as well, cooked for 5 hours, yummmmm! - 8/4/09
  • VICTORIASING
     I thought the chicken came out great, and like others thought that the temp was low but it cooked just right. It was a bit spicy, would love to make it again minus the cayanne pepper! - 2/20/09
  • LADYARCHER3
     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. - 1/11/09
  • TLKIELP
     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. - 8/22/09
  • SUZYBEAR
     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! - 3/3/08
  • IDEALALMA
     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. - 3/31/08
  • MUGGSYMOO
     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! - 3/5/08
  • AGGIETERR
     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. - 7/23/09
  • RUNNINGIRL65
     Good and easy. Turns out I had no paprika, but was still good! - 6/23/09



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