Janelle's Roasted Sticky Chicken
Source of Recipe
Janelle
List of Ingredients
4 tsp. salt
2 tsp. paprika
1 tsp. cayenne pepper
1 tsp. thyme
1 tsp. white pepper
1/2 tsp. garlic powder (I use WAY more!)
1/2 tsp. black pepper
1 lg. roasting chicken, as big as you can find
1 chopped onion
Recipe
In a small bowl, througly combine all the spices.
Remove giblets, clean the cavity well, and pat dry.
Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed, and down deep in the skin.
Place in a resealable bag, and refrigerate overnight. (If my chicken is too big for a zip lock, just put it in the roaster, and cover it well with plastic wrap.)
When ready to roast the chicken, stuff the cavity with onions, and place in a shallow baking pan.
Roast uncovered, at 250 for 5 hrs. After the first hr. or so (or whenever juice begins to accumulate in the pan) baste the chicken about every 30 mins.
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