Mimi's sticky chicken

Yield: 1 Servings

Measure Ingredient
2 teaspoons Salt
1 teaspoon Paprika
¾ teaspoon Cayenne pepper
½ teaspoon Onion powder
½ teaspoon Thyme
½ teaspoon White pepper
¼ teaspoon Garlic powder
¼ teaspoon Black pepper
1 Whole roasting chicken; about 3 pounds
1 cup Chopped onions

Combine all spices (first 8 ingredients) in a small bowl.

1. Rinse chicken, inside and out. Drain well.

2. Rub spice mixture oover skin and the inside of chicken.

3. Place in a resealable plastic bag, seal and refrigerate overnight.

4. When ready to roast, stuff cavity with onions.

5. Place chicken BREAST SIDE DOWN in roasting pan.

6. Roast uncovered at 250* F ( really!---250*F) Anything over 225 is safe as long as the chicken reaches an internal temperature of at least 155*, which this does, and more. Roast for about 5 hours. Baste occasionally with pan juices or until pan juices start to caramelize on bottom of pan and chicken is golden brown. The above is almost verbatum from the internet. I didn't read the recipe until the day I was planning on cooking the chicken.

I had a 6 pound chicken and I didn't marinate it all night. Since my chicken was twice as big, I had the oven at 300* and cooked it for 5 hours.

I didn't even take time to baste it except once about an hour before it was done. It was absolutely WONDERFUL! Hope some of you try this! Posted to EAT-L Digest by Pat Hogberg <DHOGBERG@...> on Aug 28, 1997

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