Roast 'Sticky' Chicken

Better than Boston Market's Baked Chicken.

Ingredients

• 4 tsp. salt
• 2 tsp. paprika
• 1 tsp. cayenne pepper
• 1 tsp. onion powder
• 1 tsp. thyme
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• 1 tsp. white pepper
• 1/2 tsp. garlic powder {or to taste}
• 1/2 tsp. black pepper
• 1 large roasting chicken
• 2 large onions, peeled and quartered

Directions

Day 1:

Blend all spices together and set aside. Remove neck and giblets from chicken cavity, rinse well inside and out, and pat dry with paper towels. Rub chicken with spice mixture, both inside and outside, then stuff cavity with onions. Wrap in a resealable food plastic bag (I use a new, UNSCENTED, white trash can liner). Close with tie, and refrigerate overnight.

Day 2:

Remove from plastic bag and place in a shallow baking pan. Roast uncovered in a 250 degree F oven for 5 hours. {This is NOT an error. I repeat, 250 degrees for 5 hours!} If the chicken contains a pop-up thermometer, ignore it. Baste with drippings every 30 minutes after the first hour. When finished baking, remove from oven and let stand for 10 minutes before carving.

6 servings

By Connie from Cotter, Arkansas