Sticky Chicken

Sticky Chicken RECIPE

4.2 of 5 (555)
editors choice
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

This is a Recipe (what's this)


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.

Makes 4 servings.

TAGS:  Poultry |

Member Ratings For This Recipe

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    164 of 167 people found this review helpful
    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

  • no profile photo

    72 of 73 people found this review helpful
    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

  • no profile photo

    67 of 67 people found this review helpful
    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

  • no profile photo

    48 of 48 people found this review helpful
    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

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    48 of 49 people found this review helpful
    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