1 of 3 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (383g) Recipe makes 4 servings
Calories 748
Calories from Fat 478		(63%)
Amount Per Serving		%DV
	Total Fat 53.2g	81%
	Saturated Fat 15.2g	75%
	Monounsaturated Fat 22.2g
	Polyunsaturated Fat 11.5g
	Trans Fat 0.0g
Cholesterol 243mg		81%
Sodium 2554mg		106%
Potassium 760mg		21%
Total Carbohydrate 6.2g		2%
	Dietary Fiber 1.4g	5%
	Sugars 2.2g
Protein 58.0g		116%
detailed view... how is this calculated?

Sticky Chicken

Recipe #288694 | ½ day | 8 hours prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Jen Wiehl
Feb 25, 2008

Looking forward to trying this one and wanted to save it first. I think we'll try it as a crock pot recipe as i've had lots of success roasting chickens that way. The recipe comes from Spark Recipes and looks yummy as well as healthy (go figure). Prep time includes marination overnight in fridge. Crockpot would be 8 hours on low rather than the 5 hours in the oven.

SERVES 4 , 1 Chicken (change servings and units)

Ingredients

4 teaspoons salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 large roasting chicken
1 cup chopped onion

Directions

1
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 re-sealable plastic bag, seal and refrigerate over night.
2
When ready to roast chicken, stuff cavity with onions, and place in a shallow baking pan. Roast, uncovered, at 250 F for 5 hours. After the first hour, baste the chicken occasionally (every half hour or so) with pan juices. The pan juice will start to caramelize on the bottom of the 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.

Questions about this recipe?

Featured Reviews for This Recipe

From: WiGal

On Jan 25, 2009

Featured in my Thirty ONe Favorites of 2008. Originally reviewed on Oct. 12, 2008. I love this recipe and actually have made it several times. The chicken has a nice taste and is very moist. I had copied from an internet site a few years ago. You do have to plan ahead for this, but if you are at home anyway-why not? Thanks for sharing a winner Reviewed for Zaar Chef's Alphabet Soup tag.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: breezermom

On Feb 22, 2009

I found this recipe about 10 years ago online...I think it was on about.com. On that site it was titled "Roast Sticky Chicken". Another option is to stuff it with lemons, gives it a slightly different taste. The smell while this is cooking will drive you crazy! I bet the skin is the best part, but no one in my household will heat the skin because of the fat content. But it is beautiful and crisp! Made for 2008 Favorites Cookbook Tag.

1 person found this review helpful

Was this review helpful to you? YES | NO

From: mums the word

On Jan 30, 2009

Oh my goodness...this is probably the best roasted chicken I have ever had. The smell of this cooking all afternoon was heavenly. I cut the salt back to 2 1/2 tsp and cut the cayenne pepper back to 1/4 tsp. It was very juicy and the skin nicely crisped. I was planning to make soup with the leftovers but there was nothing left! I kept the bones and drippings though to make some stock. I also used some of the drippings to make a gravy/dipping sauce. Will definitely make this again. Thx Jen!

1 person found this review helpful

Was this review helpful to you? YES | NO

Read all 3 reviews