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.


Patty said...

This sounds good. I have a small chicken in the freezer that I would like to try this with. I am thinking that 5 hours is a long time! Do you think this could be cut down any?

Farming On Faith said...

Patty ~
I think the long cooking time is what makes it taste like a Rotisserie.

Amy said...

Yum, this sounds really good. I have a chicken in the freezer too, I think I'll be making this for dinner tomorrow night. Thanks for sharing! Have a great week.

Camille said...

Mmmm....looks so yummy! I have two birds roasting in the oven right now...they are *plain Jane*...however, this intrigues me. Perhaps next time?




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