Roast Sticky Chicken

Roast Sticky Chicken

In a small bowl, combine:

4 t. salt
2 t. paprika
1 t. cayenne pepper
1 t. onion powder
1 t. thyme<
1 t. white pepper
1/2 t. garlic powder
1/2 t. black pepper

Remove the giblets from:

1 large roasting 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 bag, seal and refrigerate overnight. When ready to roast chicken, stuff cavity with:

1 c. chopped onions

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.


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