249 Reviews of Roast "Sticky" Chicken

From: Lennie

On Dec 15, 2001

PLEASE don't use a kitchen-can trash bag; even the unscented ones are treated with chemicals and you are really risking your and your family's health.

From: KeyWee

On Feb 17, 2002

This recipe is not only delicious, it is ridiculously easy!! Besides basting now & then, there's not much else you need to do. I added a little water to the dish to facilitate basting (I used a stoneware baker, and the pan juices were absorbed - next time I'll use glass!). And there will definitely BE a next time - this chicken is good enough for Company! One more comment: The spice mix would make a great seasoned salt for other recipes, such as roasted potatoes, grilled veggies, etc. FIVE STARS!

From: Chef #236783

On Aug 17, 2005

I was uncomfortable with the low cooking temperature and went to http://www.fsis.usda.gov just to make sure it was safe. There is a pull down at the top of the page “fact sheets” that says the safe temperature for chicken is 350!! I called the toll free number (888-MP hotline) and was told that it is very unsafe to cook chicken or turkey this way, because it gives bacteria time to multiply while it is reaching the safe internal temp of 180. I went ahead and cooked the chicken at the safe temperature of 350 and it was wonderful, but I am concerned about someone getting sick.

From: Chef F

On Apr 12, 2006

This recipe sounded so delicious but before I tried it, I called the USDA website's hotline. They DO NOT recommend cooking chicken this way. If chicken doesn't reach an internal temperature of 140 degrees within 2 hours it can release toxins that will not be killed even at an internal tempratur of 180 degrees. I might still try it but I thought people should know that this recipe is not necessarily safe.

From: LauraTracey

On Nov 5, 2003

This is a great mix of herbs and spices! I cooked it exactly as written and it looked (and tasted) fantastic! Unfortunately, everyone who ate it got really sick. I made sure it was above 180 (it reached an interal temp of 186), but it ended up making us all ill. I made it again with a faster roast - it wasn't as "sticky", but the flavor was still fantastic!!!

From: AudreyBG

On Apr 20, 2003

I originally got this recipe from another recipe site and have made it many times. In fact, I won't make a whole chicken hardly any other way! The changes that I made were that I only used 2 teaspoons of salt instead of 4 and I used 1 C. of onion instead of the 2 large onions. I cut them into large pieces and then stuffed them inside. I also put this in the crockpot for about 8 hours on low. Who wants their oven going for so long when it's hot outside? It was falling off the bone tender when I cut it. I agree with everyone else that this is quite a messy recipe, but it's to be expected since it's a rub. I also agree with another reviewer in that you shouldn't use a trash bag to cover your chicken. I used two clear plastic food storage bags. This recipe is a definite keeper.

From: ~cbw~

On May 27, 2003

Like some other 'reviewers' I found this recipe on another site. I didn't have white pepper, so, I just omitted that. I also didn't use the onions. I 'roasted' mine in the crockpot on high for 4-6 hours and it turned out great. Also, I just used a 2 gallon ziploc bag and smooshed the spices around the chicken so that it wasn't really messy at all! Thanks for posting!

From: Pam-I-Am

On Sep 20, 2005

Really delicious! I used the rub as written and found the combination to be fine for our family, kids and all. I read the various opinions on the slow-cooking method this recipe calls for and the concerns. For my own info, I looked up the government website and found a section on 'slow cooking' for chicken. http://www.fsis.usda.gov/Fact_Sheets/Focus_On_Slow_Cooker_Safety/index.asp It states: "The direct heat from the pot, lengthy cooking and steam created within the tightly-covered container combine to destroy bacteria and make the slow cooker a safe process for cooking foods." So with that, I felt more comfortable using my Necco Roaster which has a cover. Turned out great! I would suggest that those cooking in the ovven use a roasting pan with a lid as well to be safe. Pam

From: Denise!

On Aug 16, 2003

Outstanding roast chicken! I did make some changes, matter of fact, I didn't marinate this overnight and it fell off the bone it was so tender. I stuffed lemon slices and whole sprigs of rosemary and sage under the breast skin and tossed the rest of the lemon in the cavity. Rubbed with a little butter and slathered on the spices. One of the very best I've had, and I'll certainly be making this again. Thanks for sharing.

From: jckamen

On Mar 6, 2003

This was delicious and easy!! I "rubbed" my chicken by putting it in the large ziplock bag and dumping the spices in the cavity and then around the outside of the chicken. I smushed the bag around to distribute the spices and it worked like a charm. I hate touching raw chicken