Sunday, January 10, 2016

Roasted Sticky Chicken~ Mock Rotisserie Chicken




Roast Sticky Chicken 

  • 1 large chicken -- (roasting)
  • 1 cup onion -- chopped
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 teaspoon white pepper
  • 1 teaspoon thyme
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper
  • 2 teaspoons paprika
  • 4 teaspoons salt
In a small bowl, thoroughly combine all the spices (do not include the onion).

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 inside the skin and stuff bird with onion.

Place in a re-sealable plastic bag, seal and refrigerate overnight or at least 3 or 4 hours.


Bake at 250 degrees for 5 hours and make sure internal temperature reaches 180 degrees.


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