Roasted Sticky Chicken
(Shared recipe submitted by Mary Jane Ciurla.)
Mary Jane writes: "If you like the roasted cooked chickens you buy from the store, then you will love this easy to make recipe. You get the added benefit of your house smelling wonderful. If you have leftovers, the cooked in seasoning adds flavor to whatever you make."
- 1 large roasting chicken
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon white pepper
- 1 teaspoon thyme
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 2 teaspoons paprika
- 4 teaspoons salt
- 1 cup onion, chopped
In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture all over the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a resealable plastic bag; seal and refrigerate overnight.
When ready to roast chicken, stuff cavity with onions (I stuff both cavities). Place in a shallow baking pan. Roast, uncovered, in a preheated 250° F oven for 5 hours. After the first hour, baste chicken every 30 minutes or so with pan juices. It may take a while to have pan juices. The pan juices will start to caramelize on the bottom of the pan and the chicken will turn golden brown. If the chicken contains a pop-up thermometer, ignore it. Let chicken rest about 10 minutes before carving.
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About Mary Jane: Mary Jane's e-mail address is Kurly3529@aol.com.