Sticky Chicken

Sticky Chicken - Yum!  This has become one of our favorites.  You set it to marinate the night before and then just enjoy smelling it cooking all day.... warms up the house with flavor!  I usually add a can of chicken broth to the bottom of pan so that I have more juice to baste with.  And IF you have any left over, the chicken is wonderful with chicken and noodles or casserole.

Ingredients

1 teaspoon salt

2 teaspoons paprika

1 teaspoon cayenne pepper

1 teaspoon onion powder

1 teaspoon thyme

1 teaspoon white pepper

1/2 teaspoon garlic powder

1/2 teaspoon black pepper

3-4 lb roasting chicken

1 cup chopped onion

Directions

1. In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a resealable plastic bag, seal and refrigerate overnight.

2. When ready to roast chicken, stuff cavity with onions, and place in a shallow baking pan. Roast, uncovered, at 250° F for 5 hours. After the first hour, baste the chicken occasionally (every half hour or so) with pan juices. The pan juice will start to caramelize on the bottom of the pan and the chicken will turn golden brown. If the chicken contains a pop-up thermometer, ignore it. Let chicken rest about 10 minutes before carving.