Roast Sticky Chicken
Elevate your next dinner with this irresistible Roast Sticky Chicken—a perfectly seasoned, tender, and juicy whole chicken that’s slow-roasted to golden perfection. This mouthwatering recipe features a flavorful homemade spice rub of paprika, garlic powder, dried thyme, and a hint of cayenne for a subtle kick, paired with the richness of butter for a crispy, sticky exterior. With a low-and-slow cooking method, this chicken turns out incredibly moist with an aroma that will fill your home. Stuffed with aromatic onion and basted hourly for ultimate succulence, it’s the ideal centerpiece for a comforting family meal or festive gathering. Serve this savory delight alongside roasted vegetables or creamy mashed potatoes for an unforgettable feast. Perfect for beginners and seasoned cooks alike, this recipe is your go-to for an easy yet impressive main dish.
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Recipe Information
Ingredients
- 1 5-pound bird Whole chicken
- 2 teaspoons Salt
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 1 teaspoon Black pepper
- 1 teaspoon Ground white pepper
- 0.5 teaspoon Cayenne pepper
- 0.5 teaspoon Ground sage
- 2 tablespoons Butter
- 1 medium, quartered Onion
Instructions
Preheat your oven to 250°F (120°C).
Remove the giblets from the chicken, rinse the chicken inside and out, and pat it dry with paper towels.
In a small bowl, mix together the salt, paprika, garlic powder, onion powder, thyme, oregano, black pepper, white pepper, cayenne pepper, and sage to make a spice rub.
Rub the chicken inside and out with the prepared spice mixture. Be sure to rub it under the skin as well for maximum flavor.
Place the quartered onion inside the cavity of the chicken. Tie the legs together with kitchen twine, and tuck the wings under the body.
Melt the butter and brush it evenly over the chicken. Place the chicken breast-side up in a roasting pan or a large oven-safe skillet.
Roast the chicken in the preheated oven for about 4 to 5 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh (not touching the bone).
Baste the chicken with its own juices every hour for extra moisture and stickiness. If the top begins to brown too quickly during cooking, cover it loosely with aluminum foil.
Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving to allow the juices to redistribute.
Serve warm with your choice of roasted vegetables, mashed potatoes, or a fresh salad. Enjoy!
Nutrition Facts
Calories |
595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.5 g | 54% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 236 mg | 79% | |
| Sodium | 5062 mg | 220% | |
| Total Carbohydrate | 14.3 g | 5% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 2.4 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 119 mg | 9% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 774 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
