Roasted Sticky Chicken

6 servings Prep: 15 m Cook: 5 h Total: 5 h 15 m Intermediate
5.0/5 (2)
Roasted Sticky Chicken
This recipe turns out a roasted chicken almost as good as my Mom’s. The secret is a generous Cajun spice rub with cayenne, paprika, and thyme, plus the long slow roast at low temperature that creates caramelized, sticky pan juices perfect for basting.

Ingredients

6 servings
  • 1 large roasting chicken
  • 4 tsp salt
  • 2 tsp paprika
  • 1 tsp cayenne pepper
  • 1 tsp onion powder
  • 1 tsp thyme
  • 1 tsp white pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1 large onion, quartered

Step-by-Step Instructions

  1. Thoroughly combine all the spices. Remove the giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture both inside and out of the chicken, making sure it is evenly distributed and down deep into the skin. I also like to put some under the skin. Refrigerate overnight in a sealable plastic bag.
  2. When ready to roast chicken, stuff the cavity with the onion, and place in a shallow baking pan. Roast, uncovered, at 250º for 5 hours (yes, that isn’t a typo, for five hours).
  3. After the first hour, baste the chicken occasionally (then every half hour or so) with the pan juices. The pan juices will start to caramelize on the bottom of pan. The chicken will turn golden brown. As with most cooked meat, let the chicken rest about 10 minutes before carving.

Common Problems and Solutions

Q: Can I cook this faster at a higher temperature?

A: You can, but you'll lose the signature sticky, caramelized pan juices. The low temperature is what makes this recipe special - it allows the spices to penetrate and the skin to become perfectly golden without drying out.

Q: Do I really need to refrigerate it overnight?

A: Yes, overnight marinating allows the spice rub to penetrate the meat deeply. If you're in a rush, at least 4 hours will work, but overnight is best.

Tips and Techniques

Work the spice rub under the skin for maximum flavor. The overnight refrigeration also helps dry out the skin slightly, which contributes to better browning. Don’t skip the basting - those caramelized pan juices are what make this “sticky chicken.”

Ingredient Substitutions

  • large roasting chicken: 2 whole chicken leg quarters or 4-6 bone-in thighs
  • fresh onion quarters: 1 lemon, halved, or fresh herb sprigs (thyme, rosemary)

Equipment Needed

  • Shallow baking pan or roasting pan
  • Sealable plastic bag (for overnight marinating)
  • Basting brush or spoon