Sticky Chicken

We find this chicken hard to resist. It makes the whole house smell yummy! It is a bit on the spicy side, which stresses our little ones, but everyone ten and older is addicted. My favorite way to cook it is in the oven because we love the crispy skin (if you are a fat-a-phobe, most of it cooks right out). If I can’t stay home and keep an eye on it, I will cook it in the crockpot. You lose the crispy, but it will be extra tender and flavorful. 


4 tsp. salt

2 tsp. paprika

1 tsp. cayenne

1 tsp. onion powder

1 tsp. thyme

1 tsp. white pepper

1/2 tsp. garlic powder

1/2 tsp. black pepper

1 large roasting chicken

1 C. onion, chopped

Combine spices. Wash and dry chicken, rub inside and out with spices. Place in ziplock bag, chill overnight or freeze. When ready to roast, stuff cavity with onions and place in shallow roasting pan. Roast uncovered at 250° for 5 hours.  Let rest 10 min. before carving.

OR to cook in the crockpot:

When ready to cook put the chopped onion inside the chicken then put it in the crockpot and do not add any liquid. As the cooking process goes on the chicken will produce it's own juices.Cook on low 8-10 hours. The chicken will be falling off the bones.

I don’t get a kick out of handling raw chicken, so I mix all the spices then pour over the bird in the bag, trying to distribute evenly. Then I shake it until it is completely covered. 

© Being Fruitful, 2012