Sticky Chicken
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
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
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.
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.
Member Ratings For This Recipe
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RSUEBARU
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MECG007
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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CRAZYGRACY
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SERENITYSEL
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CCLARK1143
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00JAG00
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SHOWERS2FLOWERS
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NOOSNER
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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DAKOTATURTLE
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VALTOLLE
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INKYDINKYDOO
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SLW1955
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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WJORION
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COCONUT_IC
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LACKINGENERGY
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POPEYETHETURTLE
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VMORGAN1971
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MENWRIGHT
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STILLFLYIN
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RAGINGHOBBIT
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ICEMOCHA
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MCDEANE52
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JULES362
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JDJORDAN001
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FLIPPERAZ
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ONLYPLAYING
I found the recipe too late to let the chicken cook for 5 hours, but it was wonderful just roasted normally. I make stock out of the bones of my roasted chickens and can't wait to see how the broth turns out.
ETA: I have a friend who's allergic to onion, so I made this again with sauerkraut. Yum! - 10/7/08
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NDJ12!
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CTRESCO126
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XAOLIN
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LEGGYVIXEN
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TRUCKINGMAMA
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NEWME841
??? A 1 lb. roasting chicken?? I've never seen one smaller than maybe 3 lbs. That might affect the calories listed too, don't you think? Either way, I'll try it with one of my 3 pounders. I usually cook 2 at a time, so there's plenty of leftovers for soups, stir fries, salads or sandwiches. - 3/28/09
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BEEVEEHEEL
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