Slow Roasted Sticky Chicken
From peetabear 14 years ago
- 300 minutes to make
- Serves 0
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 chickens. Read more ... and be very moist .. make sure you use a big whole chicken.. See less
Ingredients
- 4 teaspoons salt shopping list
- 2 teaspoons paprika shopping list
- 1 teaspoon cayenne pepper shopping list
- 1 teaspoon onion powder shopping list
- 1 teaspoon thyme shopping list
- 1 teaspoon white pepper shopping list
- 1/2 teaspoon garlic powder shopping list
- 1/2 teaspoon black pepper shopping list
- 1 very large roasting chicken shopping list
- 1 cup chopped onion shopping list
How to make it
- 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.
- When ready to roast chicken, stuff cavity with onions, and place in a shallow baking pan.
- 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.
The Rating
Reviewed by 4 people-
Oh Yes, Low & Slow Is The Way To Cook. Flavor, Tender & Juiciness Is What You Will Be Rewarded With.
Great Share,
Steff
goblue434
in Anniston loved it
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goblue434
in Anniston loved it
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This sounds like another one of your wonderful and tasty recipes. Thanks so much Peeta - chicken is on the menu for this week!
Valerie
valinkenmore
in Malott loved it
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