roasted sticky chicken
ROASTED STICKY CHICKEN Spice rub: 4 teaspoons salt 1 teaspoon paprika 1 teaspoon onion powder 1 teaspoon ground thyme 1/2 teaspoon pepper 1/2 teaspoon garlic powder cayenne pepper to taste 1/2 c water or chicken broth or white wine 1 whole chicken (3-4 lb)
Combine spices. Clean and dry chicken. Rub with spices, inside and out. Now you have three choices: 1) Place in zipper bag and freeze and roast at a latter time. 2) Place in roasting pan, cover and refrigerate overnight. 3) Slap that puppy in the pan and get on with the roasting already. The outcome will not be affected by the method you start with. To roast: Thaw, if frozen. Put about 1/2 cup water/chicken broth / wine (white) in bottom of pan around chicken. Roast in 250 degree oven for 5 hours. Yes, 5 hours. Baste a few times. For safety, the chicken should reach an internal temperature of 180 F. Let rest 10 minutes, carve and serve. I have tossed in a few small potatoes cut in half and about 5-6 carrots cut up.
It can also be done in the crock pot.