Roast Sticky Chicken

This is my favorite way to cook chicken! If you want to make the whole roasted chicken as below... you need to begin the night before. It also has to cook for 5 hours so you will want to plan ahead. I make a lot of this spice and store in a large spice jar - like the ones you buy at Sam's Club. I use it on Chicken Packets and also sprinkle on diced chicken for Chicken Alfredo. Experiment a little... you might just find more uses.

Although this is not officially a 'freezer' recipe, it is a great spice mix to have on hand for a quick dinner. If you'd like to freeze a whole 'sticky chicken', go for it. Just remember... it falls apart very easily after being frozen.

Roast Sticky Chicken

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
1 large onion, quartered

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.

Before roasting, stuff cavity with onions, and place in a shallow baking pan. Roast, uncovered, at 250 degrees for 5 hours (yes, 250 degrees for 5 hours). After the first hour, baste chicken occasionally (about every 30 min) with pan juices. The juices will begin to caramelize on the bottom of pan and the chicken will turn a golden brown. Cook chicken to an internal temperature of 180 degrees. Let chicken rest about 10 minutes before carving.

*I admit I don't know where this recipe came from originally or I would give them credit. You can find several versions online, but I've had great success with this one.