Savory Slow-Roasted Sticky Chicken
Treat your taste buds to this incredibly flavorful and succulent slow-roasted sticky chicken that elevates any gathering into a feast. Marinated overnight with a blend of aromatic spices, this chicken is slowly cooked to perfection, ensuring every bite is juicy and packed with flavor. The low-and-slow method allows the chicken to absorb the spices deeply, making it not only tastier than the store-bought rotisserie options but also an impressive centerpiece for your Sunday dinner. Serve with your favorite sides and watch everyone come back for seconds!
6
Servings
N/A
Calories
10
Ingredients
Ingredients
Salt
4 teaspoons (None)
Paprika
2 teaspoons (None)
Cayenne Pepper
1 teaspoon (None)
Onion Powder
1 teaspoon (None)
Thyme
1 teaspoon (Dried)
White Pepper
1 teaspoon (None)
Garlic Powder
1/2 teaspoon (None)
Black Pepper
1/2 teaspoon (None)
Roasting Chicken
1 large (Remove neck and giblets)
Onions
2 large (Peeled and quartered)
Instructions
1
Day 1: In a small bowl, blend together salt, paprika, cayenne pepper, onion powder, thyme, white pepper, garlic powder, and black pepper to create the spice mixture.
2
Remove the neck and giblets from the chicken's cavity. Rinse the chicken inside and out under cool running water. Pat it dry with paper towels.
3
Generously rub the spice mixture all over the chicken, both inside and out. Make sure to thoroughly coat the chicken for maximum flavor.
4
Stuff the chicken cavity with the quartered onions, which will infuse additional moisture and flavor during cooking.
5
Wrap the seasoned chicken tightly in a resealable plastic bag (an unscented kitchen trash bag works well) and refrigerate it overnight to allow the flavors to penetrate the meat.
6
Day 2: Preheat your oven to 250°F (120°C). Remove the chicken from the plastic bag and place it in a shallow baking pan.
7
Roast the chicken uncovered in the preheated oven for 5 hours. This low temperature ensures that the chicken cooks slowly, resulting in a juicy and tender texture. If your chicken comes with a pop-up thermometer, ignore it as it may give an inaccurate reading.
8
Every 30 minutes, baste the chicken with the drippings from the pan to keep it moist and flavorful. Although it's not necessary to be precise with this step, it enhances the final result.
9
After 5 hours, the chicken should be beautifully golden and fully cooked. Let it rest for 10 minutes before carving to allow the juices to redistribute.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Slow-Roasted Sticky Chicken?
It is a succulent, flavorful chicken dish marinated overnight in aromatic spices and roasted slowly at a low temperature to ensure juiciness and deep flavor.
How long does it take to cook this chicken?
The chicken needs to roast for 5 hours at a low temperature of 250°F (120°C).
Why is the chicken marinated overnight?
Marinating overnight in a resealable plastic bag allows the spice mixture to penetrate the meat deeply for maximum flavor.
What spices are used in the rub?
The spice rub consists of salt, paprika, cayenne pepper, onion powder, dried thyme, white pepper, garlic powder, and black pepper.
What temperature should the oven be set to?
The oven should be preheated and set to 250°F (120°C).
Do I need to baste the chicken?
Yes, it is recommended to baste the chicken with pan drippings every 30 minutes to keep it moist and flavorful.
What should I put inside the chicken cavity?
The cavity should be stuffed with two large onions that have been peeled and quartered.
How many servings does this recipe provide?
This recipe makes approximately 6 servings.
Should I trust the pop-up thermometer on the chicken?
No, the recipe suggests ignoring pop-up thermometers as they may provide an inaccurate reading.
Is the chicken cooked covered or uncovered?
The chicken should be roasted uncovered in a shallow baking pan.
How long should the chicken rest after cooking?
The chicken should rest for 10 minutes before carving to allow the juices to redistribute.
What type of chicken is best for this recipe?
One large roasting chicken is recommended for this recipe.
Do I need to wash the chicken?
The instructions suggest rinsing the chicken inside and out under cool running water and then patting it dry.
Is this chicken recipe spicy?
It contains cayenne pepper, white pepper, and black pepper, which provide a savory spice profile, but it is not intended to be overly hot.
How do I store the chicken while it marinates?
Wrap the seasoned chicken tightly in a resealable plastic bag (like an unscented kitchen trash bag) and refrigerate.
What is the purpose of the onions inside the chicken?
The quartered onions infuse the meat with additional moisture and flavor during the long roasting process.
Can I use fresh thyme instead of dried?
While the recipe calls for 1 teaspoon of dried thyme, you can substitute fresh thyme, though the flavor intensity may vary.
How much paprika is required?
The recipe requires 2 teaspoons of paprika.
Does this recipe use garlic powder or fresh garlic?
This recipe uses 1/2 teaspoon of garlic powder for the spice rub.
What kind of pan should I use?
A shallow baking pan is best for roasting this chicken.
Is it better than store-bought rotisserie chicken?
Yes, the low-and-slow method and overnight marination make it juicier and more flavorful than store-bought options.
When should I prepare the spice mixture?
The spice mixture should be blended on Day 1 before preparing the chicken.
How much salt is used?
The recipe calls for 4 teaspoons of salt.
Is the chicken skin sticky?
The combination of the dry rub and regular basting creates a flavorful 'sticky' exterior as it roasts.
What should I do with the chicken neck and giblets?
These should be removed from the cavity before rinsing and seasoning the chicken.
Is this a good recipe for Sunday dinner?
Yes, it is an impressive centerpiece that is perfect for a traditional Sunday family meal.
Can I skip the basting step?
While not strictly necessary to be precise, basting every 30 minutes significantly enhances the final result.
How many onions do I need?
You will need 2 large onions for this recipe.
What size bag should I use for refrigeration?
A large resealable plastic bag or an unscented kitchen trash bag works well to hold a large chicken.
What texture can I expect from the meat?
Due to the low temperature and 5-hour cook time, the chicken will have a very juicy and tender texture.