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Sticky Chicken

Submitted by:

Michelle Bigham



Country of Origin:

United States

Cook time:

Over 4 hours




3- to 4-pound roasting chicken
1 teaspoon salt
2 teaspoons paprika
1 teaspoon cayenne
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 cup chopped onion


1. Combine all the spices thoroughly in a small bowl.
2. Remove giblets from chicken, clean the cavity well, and pat dry with paper towels.
3. Rub spice mixture into chicken, both inside and out, making sure the mixture is evenly distributed and down deep into the skin.
4. Place in a resealable plastic bag, seal and refrigerate overnight.

1. Preheat oven to 250 degrees Fahrenheit when ready to roast chicken.
2. Stuff chicken cavity with onions, and place chicken in a shallow baking pan.
3. Roast, uncovered, at 250 degrees for 5 hours. (If the chicken contains a pop-up thermometer, ignore it.)
4. After the first hour, baste the chicken with pan juices every 30 minutes or so. The pan juice will start to caramelize on the bottom of the pan and the chicken will turn golden brown.
5. Let chicken rest about 10 minutes before carving.

What makes this recipe special?

My mom makes this one for the family, and I enjoy our dinners together. This is a healthier recipe that still tastes delicious! The skin gets crispy with a bit of spice, but the inside is juicy and tender. We serve with rice and peas.