roasted sticky chicken

How To Make roasted sticky chicken

• 1

  You need to start this the night before serving.
• 2

  In a small bowl, thoroughly combine all the spices.
• 3

  Remove giblets from chicken, clean the cavity well and pat dry with paper towels.
• 4

  Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin.
• 5

  Place in a resealable plastic bag, seal and refrigerate overnight.
• 6

  When ready to roast chicken, stuff cavity with onions, and place in a shallow baking pan.
• 7

  Roast, uncovered, at 250 degrees for 5 hours.
• 8

  After the first hour, baste chicken occasionally (every half hour or so) with pan juices.
• 9

  The pan juices will start to caramelize on the bottom of pan and the chicken will turn golden brown.
• 10

  If the chicken contains a pop-up thermometer, ignore it.
• 11

  Let chicken rest about 10 minutes before carving.
• 12

  Variation: Get a lemon or two, use a fork and poke them full of holes, and put them in the chicken cavity.
• 13

  Roast as usual.
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