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Sticky Slow Roasted Chicken
Submitted by Rina : I Thee Cook on June 22, 2012 in Main Courses, Poultry
| Prep Time Cook Time |
Servings 6 | Difficulty Easy |
Ingredients
- 3 teaspoons Salt
- 2 teaspoons Paprika
- 1 teaspoon Onion Powder
- 1 teaspoon Dried Thyme
- ½ teaspoons Cayenne Pepper
- ½ teaspoons Black Pepper
- ½ teaspoons Garlic Powder
- 2 teaspoons Brown Sugar
- 1 whole Chicken, Cut Up
- 2 whole Onions, Quartered
Preparation Instructions
In a small bowl, mix together all ingredients except for the chicken and onions. Rinse chicken and pat dry with paper towels. Rub each piece of chicken top and bottom with spice mixture. Place chickens in a resealable bag. Refrigerate overnight, or at least 4 to 6 hours.
Preheat oven to 250ºF.
Place chicken in a roasting pan. Place onion in pan around each piece of chicken. Bake uncovered for 4-5 hours (depending on your oven), to a minimum internal temperature of 180ºF. Let the chicken stand for 10 minutes before eating.
