Saturday, July 11, 2009

Slow Roasted Sticky Chicken

Photo courtesy

This is the BEST chicken! Thanks to my sister for the recipe!

2 teaspoons salt
1 teaspoons paprika
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1 onion, quartered
1 (4 pound) whole chicken

Mix salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper and garlic pepper together in a small bowl.

Clean chicken, removing parts, and pat try. Rub inside and out with spice mixture. Place onion inside cavity. Place chicken inside a gallon bag, or double wrap in plastic wrap. Regrigerate 4-6 hours, or overnight.

Preheat oven to 250 degrees. Place chicken in a roasting pan. Bake uncovered 3.5-4.5 hours, to an internal temperature of 180 degrees. No need to baste. Let stand 10 minutes.

I served this with mashed potatoes with half and half, garlic & Parmesan, and canned green beans.

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