I got this recipe year ago from the Frozen Assets Yahoo Group (all about OAMC). It was originally created by Mimi Hiller and has since been posted all over the internet. The chicken is slow-roasted to falling off the bone and gets a nice, crispy skin. It is the BEST roasted chicken. Ever.
Roasted Sticky Chicken
2 teaspoons salt
1 teaspoon paprika
3/4 teaspoon cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon thyme
1/2 teaspoon white pepper
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 whole roasting chicken, about 3 pounds
1 cup chopped onions
1. Combine all spices (first 8 ingredients) in small bowl.
2. Rinse chicken, inside and out. Drain well.
3. Rub spice mixture over skin and the inside of chicken.
4. Place in a resealable plastic bag, seal and refrigerate overnight.
5. When ready to roast, stuff cavity with onions.
6. Place chicken breast side down in roasting pan.
7. Roast uncovered at 250ºF (that's not a typo...it's really 250º! Anything over 225º is safe as long as the chicken reaches an internal temperature of at least 155º, which this does, and more) for about 5 hours. Baste occasionally with pan juices or until pan juices start to caramelize on bottom of pan and chicken is golden brown.
My notes: It's best, but not necessary to let it "marinate" overnight. I've skipped that step and it still comes out great. I've never used white pepper in my life, not necessary if you don't have it. I've also skipped basting a few times and it still turns out well. Basically, you can't mess this on up!
What's your favorite chicken recipe?
This post is linked to Tasty Tuesday at Balancing Beauty and Bedlam
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I posted this recipe a little while ago too! I didn't know where it came from. I've changed the recipe a little bit, but I agree - it's the best ever!
ReplyDeleteThis week I put it over chicken breasts and cooked at 350 for an hour and half. I swear it was just as good!
Mmmm this looks soooo good! I'm always looking for ways to change up my chicken - this definitely needs a try! :-) Thank you for sharing!
ReplyDeleteLooks like a great recipe to try - thanks!
ReplyDeleteTo answer your question: Heck yes you could make it a lemon cream pie!! I might even do that myself, come to think of it...I don't think my husband was clear on what meringue was when he told me to make it! He might like cream better. hahaha He tasted it and goes "Is this what meringue is supposed to be like?" and I said "Um, yes" and he said "Oh, well then this is really good!"
ReplyDeletethis looks yummy, but I must admit if I want to really enjoy chicken I cheat and get a rotisserie one!
ReplyDeleteI just started getting back into meal planning and planned our meals for next week last night. These chickens are on sale this week and I had planned to get one for next week, but wasn't sure what to do with it. Now I do!!! Thanks for the awesome recipe!!
ReplyDeleteThanks for all the comments y'all! Let me know if you try it.
ReplyDeleteCan you make this in the crockpot?
ReplyDeleteYes, you can absolutely make this in the crockpot. I've done whole chickens in my crockpot before (usually on low for 7 hours). You just don't get the crispiness with the skin that you get in the oven.
ReplyDelete