If you dream of putting Kenny Roger's Roasters, Boston Market, and other rotisserie style chickens to shame, here is your recipe. It is ridiculously easy!! With a capital "R". And delicious.
When whole chickens go on sale for .69 a pound, I round up as many as I can afford. When I get home I multiply the dry rub recipe, line them up and rub 'em down. Then they each go in a zipper bag and into the freezer.
Now just thaw overnight and bake as per the recipe. Then wait for the undying devotion that will soon be pledged to you.
Oh, and the chicken? It is not sticky. It's called sticky chicken because when you get done smacking around that dry rub you're going to look a little bit like this:
So that's really the only drawback.
But doesn't it look pretty?
ROAST STICKY CHICKEN
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 whole chicken
Combine spices. Clean and dry chicken. Rub with spices, inside and out. Now you have three choices: 1) Place in zipper bag and freeze. 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 1/4 cup water 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.
It can also be done in the crock pot, but I haven't tried that yet. If you make yours in the crock pot, please let me know how it works!
Happily posted to Tasty Tuesday, Tempt My Tummy Tuesday and Crock Pot Wednesday.