Mimi’s Sticky Chicken

2 tsp. salt
1 tsp paprika
3/4 tsp cayenne pepper
1/2 tsp onion powder
1/2 tsp white pepper
1/2 tsp garlic powder
1/4 tsp black pepper
1 whole roasting chicken
1 onion, peeled and quartered

Combine all spices in small bowl. Rinse chicken, inside and out. Drain well. Rub spice mixture over skin and the inside of chicken. Stuff onion inside cavity.  Roast uncovered, breast side down, at 250 for about 5 hours, basting occasionally with pan juices. (Or… roast in dutch oven – covered, breast side down, at 325 for 2 hours. Bump oven temp to 450, remove lid and turn chicken over. Roast for 15 minutes to crisp skin.) Chicken is done when it has reached an internal temp of 175. Let rest 15 minutes before serving.

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