I found this recipe via random web search, I think. The original makes two chickens at once, which is a good idea because it's really no more work than roasting one, and the leftovers from this recipe are stellar. I've suggested a reduction in salt from the original. I used the full amount when I made this for the first time, and it was good, but perhaps a bit saltier than necessary.

Roast Sticky Chicken, Rotisserie Style

1 - 2 tsp salt
1 tsp paprika
½ tsp onion powder
½ tsp dried thyme
½ tsp white pepper
¼ tsp cayenne pepper
¼ tsp black pepper
¼ tsp garlic powder
1 onion, quartered
1 (4 pound) whole chicken

In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub chicken inside and out with spice mixture. Place the onion into the cavity of the chicken. Place chicken in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.

Preheat oven to 250° F.

Place chicken in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180° F. Let stand for 10 minutes before carving.

4 servings.

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