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roast "sticky" chicken



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Prep Time: 15 minutes

Cook Time: 5 hours, 10 minutes

Total: 5 hours, 25 minutes

Servings: 4

Cost: $8.40 /serving


Remove All · Remove Spices · Remove Staples

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Step 1

(Day Blend all spices together and set aside.

Step 2

Remove neck and giblets from chicken cavity, rinse well inside and out, and pat dry with paper towels.

Step 3

Rub with spice mixture, both inside and out, then stuff cavity with onions.

Step 4

Wrap in a resealable"food grade" plastic bag (I just use a new, unscented, white kitchen can liner.), tie closed, and refrigerate overnight.

Step 5

(Day Remove from plastic bag and place in a shallow baking pan.

Step 6

Roast uncovered in a 250 F oven 5 hours.

Step 7

(This is not an error, I repeat, 250 F for 5 hours!) If the chicken contains a pop-up thermometer, ignore it.

Step 8

This recipe is SAFE.

Step 9

According to the United States Department of Agriculture Food Safety and Inspection Service, a whole chicken should reach an internal temperature of 180 F.

Step 10

For more info check out their"Thermy" campign Web site! http://www.fsis.usda.gov/thermy/index.htm

Step 11

Baste with drippings every 30 minutes after the first hour.

Step 12

(I admit I'm not consistent on this point, but it still comes out wonderful!) Let rest for 10 minutes before carving.

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