Roast "Sticky" Chicken

Once in a while, you stumble upon one of those rare recipes where once you’ve made that particular dish that way, there’s no use in looking any further and then there’s just no other way of making it for you. This roast chicken recipe will be my “go to” recipe from now on. Not only was the meat (including breast) unbelievably tender and juicy, but the skin was crispy too. I usually get one or the other, but not both. I have no idea why they call this “sticky” chicken, though – there was nothing sticky about it.

Roast "Sticky" Chicken

To serve as a side, we tossed a pound or so of halved or quartered fingerling potatoes and peeled cloves of garlic with a bit of olive oil and lots of seasoned salt, pepper, and garlic powder. We roasted the potatoes in the oven at 400F for about 45 minutes while we had the bird in the convection oven. The bird made some wonderful drippings, which we strained and defatted and made a nice gravy (thickened with Wondra), which we finished off with a touch of cream. One of the best dinners we’ve had in a long time. By the way, don’t be put off by the two day directions – this is a breeze to prep.

Roast “Sticky” Chicken
recipe courtesy Recipezaar

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
2 large onions, peeled and quartered

Day 1:

Blend all spices together and set aside. Remove neck and giblets from chicken cavity, rinse well inside and out, and pat dry with paper towels. Rub with spice mixture, both inside and out, then stuff cavity with onions. Wrap in a resealable”food grade” plastic bag, tie closed, and refrigerate overnight.

Day 2:

Remove from plastic bag and place in a shallow baking pan. Roast uncovered in a 250 F oven 5 hours. (This is not an error, I repeat, 250 F for 5 hours!) If the chicken contains a pop-up thermometer, ignore it. According to the United States Department of Agriculture Food Safety and Inspection Service, a whole chicken should reach an internal temperature of 180 F. Baste with drippings every 30 minutes after the first hour. If there are no drippings in the pan, use chicken broth to baste. Let rest for 10 minutes before carving.

2 thoughts on “Roast "Sticky" Chicken

  1. Josie

    I always forget to rub my chicken the day before roasting – but it really does make a huge difference. I highly recommend trying a little smoked sea salt as part of your rub. It is delicious!

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