Monday, February 22, 2010

Sticky Chicken

This a good, roasted chicken that is good to put in the oven and slowly let it cook. It takes anywhere from 3-5 hours, depending on the size of your chicken. If you would like to do more than one, then double the recipe. Look for whole chicken on sale, because it is a lot cheaper then buying store prepared rotisserie chickens. Enjoy!

2 teaspoons salt
1 teaspoons paprika
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/4-1/2 teaspoon garlic powder (depending on taste)
1 onions, quartered
1 (4 pound) whole chicken

In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub chicken inside and out with spice mixture. Put the onion into the cavity of the chicken. Place chicken in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
Preheat oven to 250 degrees.
Place chicken in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees. Let the chicken stand for 10 minutes before carving.

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