RECIPE: Roasted Sticky Chicken
A high heat roasted chicken is indeed delicious, but I tried a new recipe for slow/low roasted chicken yesterday that is really good also - and won't smoke up your house!
Roasted Sticky Chicken
Recipe By :Sharon Worster Personal Chef's Network
Serving Size : 6 Preparation Time :5:00
Categories : Chicken
Amount Measure Ingredient -- Preparation Method
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3 pounds whole chicken
2 teaspoons salt
1 teaspoon paprika
3/4 teaspoon cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon thyme
1/4 teaspoon white pepper
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 large onion -- quartered
Combine all spices together in a small bowl. Rub mixture into chicken WELL, inside & out, patting into the skin & try to make it evenly distributed. Put in a large bag & refrigerate overnight. If you don't have time for this step it will still be delicious!
Just before roasting, stuff the cavity w/ onions. If the onion will fit into the cavity whole, I do it this way as we love baked onions.
Roast uncovered @ 250* (YES, THAT'S 250*) X 5 hours (YES, THAT'S 5 HOURS). Baste often w/ pan juices until they caramelize in the pan. Chicken will turn golden brown.
Sharon's NOTES : These freeze GREAT & I recommend you make several of them at one time since your oven is on for so long! This chicken is to die for & falls off the bone!!!
For Heating: You can bring these straight from the freezer if you want! I've done this for years in my own home & here's how I do it. From the freezer: Put in the microwave on a plate covered w/ papertowels & heat on high X 5-7 minutes. Then, place in a 350* oven X 15-20 minutes or until hot throughout.
Or, you can thaw in the refrigerator overnight, wrap in foil and heat in a low oven for 20-30 minutes.