Roasted Sticky Chicken


This recipe turns out a roasted chicken almost as good as my Mom’s.


  • 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 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.

Step 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).

Step 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.

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Kaplan, Louisiana Louisiana
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