Roast Sticky Chicken

Roast Sticky Chicken – Really Impressive Chicken

Beautiful and delicious, this incredibly moist Roast Sticky Chicken puts Boston Market and other rotisserie-style chickens to shame!

 

Please don’t let the word “overnight” mislead you; for actual hands-on preparation, this is a Quick-N-Easy way to impress Sunday dinner guests!

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Roast Sticky Chicken
Prep Time
25 mins
Cook Time
5 hrs
Marinate
1 d
Total Time
1 d 5 hrs 25 mins
 

Deliciously seasoned chicken slow roasted to perfection!

Course: Main Course
Cuisine: American
Keyword: Roast Sticky Chicken
Servings: 6
Calories: 350 kcal
Ingredients
  • 4 teaspoons 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
  • 2 large onions peeled and quartered
Instructions
  1. (Day 1) Blend all spices together and set aside.
  2. Remove neck and giblets from chicken cavity, rinse well inside and out, and pat dry with paper towels.
  3. Rub with spice mixture, both inside and out, then stuff cavity with onions.
  4. Wrap in a resealable"food grade" plastic bag (I just use a new, unscented, white kitchen can liner.), tie closed, and refrigerate overnight.
  5. (Day 2) Remove from plastic bag and place in a shallow baking pan.
  6. Roast uncovered in a 250 F oven 5 hours.
  7. (This is not an error, I repeat, 250 F for 5 hours!) If the chicken contains a pop-up thermometer, ignore it.
  8. Baste with drippings every 30 minutes after the first hour.
  9. (I admit I'm not consistent on this point, but it still comes out wonderful!) Let rest for 10 minutes before carving.

 

Enjoy!

Up Next: 

Chicken Fajitas

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Recipe based on one by C Chatwin
Photo by Columbus Foodie