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    Roast Sticky Chicken

    This is like a rotisserie-style chicken that you get in the grocery. You need to start this the night before serving.
    It is extremely moist and flavorful!


    List of Ingredients


    • 4 tsp salt
    • 2 tsp paprika
    • 1 tsp cayenne pepper
    • 1 tsp onion powder
    • 1 tsp thyme
    • 1 1/2 tsp pepper
    • 1/2 tsp garlic powder
    • 1 large rosting chicken, as big as you can get
    • 1 C chopped onion, opt


    Instructions


    1. In a bowl combine all the spices.
    2. Remove giblets from chicken, clean out cavity and pat dry.
    3. Rub the spice mixture into the chicken, both sides, inside and out, and as deep into the skin as you can get.
    4. Place in a resealable bag, seal and refrigerate overnight.
    5. OPTIONAL: When ready to cook, stuff cavity with onions. I have never done this since my family does not like onions that much.
    6. Place in shallow baking pan uncovered at 250 degrees for 5 hours (YES, 5 hours - its worth it)
    7. After first hour, baste chicken with its juices every hour or so, at first there won't be much to baste with but as it cooks more juices will appear.
    8. Let chicken rest for 10 minutes before carving


    Final Comments


    If the chicken contains a pop up thermometer, ignore it.
    This is one of my husband's favorite recipes for chicken.
 

 

 

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