Sticky Chicken

11SHARES

4.5 of 5 (138)
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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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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.

11SHARES
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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