Roast "Sticky" Chicken

Roast Sticky Chicken Recipe

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Vicki Cline


I found this one online at: I plan to try this one in the next few days. I simplified the long drawn out recipe from that site. When I cook mine I will post pictures of it and tell you how I think it really is.

★★★★★ 1 vote
15 Min
5 Hr 10 Min


4 tsp
1 Tbsp
cayenne pepper
2 tsp
1 tsp
1 tsp
onion powder
1 tsp
white pepper
3 Tbsp
garlic powder
2 tsp
black pepper
2 large
onions, peeled and quartered
1 large
roasting chicken


1(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 (I just use a new, unscented, white kitchen can liner.), tie closed, and refrigerate overnight.
2(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.
Baste with drippings every 30 minutes after the first hour.
3Let rest for 10 minutes before carving.

About Roast "Sticky" Chicken

Course/Dish: Chicken, Roasts