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
This is a SparkPeople.com Recipe (what's this)
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
- 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.
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.
Member Ratings For This Recipe
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DJNAGLE
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FLASHMAX
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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
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LINDAJ111
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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
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LIEBLY
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DEBSGTNDOWN
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SONNIW
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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
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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
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YUNKERCM
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MRSGWYNN
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ALINOELLE1
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STAMPINLAURA
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MSTECHTEACHER
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ELFGODDESS
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JEWELS571
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VICTORIASING
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LADYARCHER3
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TLKIELP
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SUZYBEAR
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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
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MUGGSYMOO
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AGGIETERR
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RUNNINGIRL65
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SCARLETT82
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BADABOO
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KDA1981
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! - 6/24/08
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KARICHELLE
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LIVELOVELAUGH-
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CREATURECHANGE
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HOPEISME1
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TONOZAR
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MAMA_DEE
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VIRGOGALSUE
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RUBYTOOSHOES
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JIM*S_QUEENIE
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STUPKAFREIDA
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DENIMANDPEARLS
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 - 7/10/09
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ASCRNNM73
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ELAYNA99
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VICKIJO1969
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IISCORPIO
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KZD2008
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. - 9/2/09
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TEXQUILTMAMA
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CLHECK
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NEWEDITION
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MACKANDJACK
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