Sticky Roast Chicken
This recipe yields an exceptionally moist and flavourful roast chicken. A blend of paprika, cayenne, thyme, and other spices is rubbed over the bird before it marinates overnight with onions. It is then slow-roasted at a low temperature for 5 hours, basted regularly, resulting in tender, sticky meat. Perfect for a special Sunday dinner, it serves 2 people per pound of chicken.
Ingredients
- 4 teaspoons salt
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon onion powder
- 1 teaspoon thyme
- 1 teaspoon white pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 large roasting chicken
- 2 large onions, peeled and quartered
Method
- On the first day, combine all the listed spices in a bowl and set the mixture aside.
- Take the chicken, remove the neck and giblets from inside, rinse it thoroughly inside and out, and dry it completely with paper towels.
- Coat the chicken inside and out with the prepared spice rub, then fill the cavity with the quartered onions.
- Place the chicken inside a clean, food-safe plastic bag, seal it tightly, and put it in the refrigerator to marinate overnight.
- On the second day, take the chicken out of the plastic bag and position it in a shallow baking tray.
- Cook the chicken without a cover in an oven preheated to 250 F for 5 hours.
- Remember, the temperature is 250 F for 5 hours. Disregard any pop-up thermometer if your chicken has one.
- This cooking method is completely safe.
- The USDA Food Safety and Inspection Service states a whole chicken is safe at an internal temperature of 180 F.
- You can find more details on their food safety website.
- After the initial hour of cooking, use the pan juices to baste the chicken every 30 minutes.
- Once cooked, allow the chicken to rest for 10 minutes before you begin to carve and serve it.
Nutrition (per serving)
Sodium1619900 mg
Recipe details
CategoryWhole Chicken
AuthorC Chatwin
