This recipe is a great way to roast a large chicken for planned leftovers. It is reminiscent of those rotisserie-style chickens that are so popular now, and it is very easy to make. The meat comes out very moist and flavorful, so it is as good leftover as freshly cooked. Please try it and you will never roast chicken any other way. You need to start this the night before serving.

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Name: Roast Sticky Chicken
Prep time: 20 min
Cook time: 16 h 40 min
Total time: 17 h
Yield: 1
Cuisine: Uncategorized
Ingredients: 4 teaspoons salt; 2 teaspoons paprika; 1 teaspoon Thyme; 1 teaspoon onion powder; 1 teaspoon Cayenne pepper; 1 teaspoon White pepper; 1/2 teaspoon garlic powder; 1/2 teaspoon black pepper; 1 large roasting chicken - as big as you can find large as you can find; 1 cup onion chopped

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INGREDIENTS

4 teaspoons salt
2 teaspoons paprika
1 teaspoon Thyme
1 teaspoon onion powder
1 teaspoon Cayenne ; pepper
1 teaspoon White pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 large roasting chicken - as big as you can find ; large as you can find
1 cup onion ; chopped

INSTRUCTIONS

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 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.

NOTES

Update: This one freezes well; take care because the chicken
does start to fall apart,
especially the legs and wings. It still tastes fantastic! I froze these in Ziplocs, next time I
may freeze in a box type container so it doesn't fall apart. The leftovers were great as
soup and chicken salad.

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Roast Sticky Chicken

4 teaspoons salt
2 teaspoons paprika
1 teaspoon Thyme
1 teaspoon onion powder
1 teaspoon Cayenne pepper
1 teaspoon White pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 large roasting chicken - as big as you can find large as you can find
1 cup onion chopped

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 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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Nutrition

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Serving Size: 1 recipe (8085g)
Recipe Makes: 0 Servings

Calories: 3291
Calories from Fat: 98 (3%)

Amt Per Serving		% DV

	Total Fat 10.9g	14 %
	Saturated Fat 3.9g	20 %
	Monounsaturated Fat 1.5g
	Polyunsanturated Fat 2.8g
Cholesterol 0mg		0 %
Sodium 328.6mg		11 %
Potassium 12150.9mg		320 %
Total Carbohydrate 765.6g		225 %
	Dietary Fiber 143g	572 %
	Sugars, other 622.6g
Protein 91.4g		131 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3291

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