Recipe

Slow Roasted Sticky Chicken Recipe


Slow Roasted Sticky Chicken Recipe Peetabear / All my dishes
5 months, 4 weeks ago
the prep time on this does not include the overnight marinating time... I have not tried this yet but it sounds good and is on my list to try very soon...( unless the temperature outside gets hot!!) it is suppose to come out like rotisserie-style chi... More
Prep:25m Cook:300m Servings:0

Peetabear

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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 very large roasting chicken
  • 1 cup chopped onion

Directions
  1. 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.
  2. When ready to roast chicken, stuff cavity with onions, and place in a shallow baking pan.
  3. Roast, uncovered, at 250 degrees F for 5 hours (yes, 250 degrees for 5 hours). After the first hour, baste chicken occasionally (every half hour or so) with pan juices. The pan juices will start to caramelize on the bottom of pan and the chicken will turn golden brown. If the chicken contains a pop-up thermometer, ignore it. Let chicken rest about 10 minutes before carving.

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Comments

goblue434 5 months, 4 weeks ago said:
Oh Yes, Low & Slow Is The Way To Cook. Flavor, Tender & Juiciness Is What You Will Be Rewarded With.
Great Share,
Steff

goblue434 5 months, 4 weeks ago said:

valinkenmore 5 months, 4 weeks ago said:
This sounds like another one of your wonderful and tasty recipes. Thanks so much Peeta - chicken is on the menu for this week!
Valerie


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