Recipe: Sticky Chicken

I’m not sure where this recipe originated. It’s been around the internet for a long time. It makes the most delicious rotisserie-type chicken, good enough to serve guests, which I’ve done. It’s also very frugal; just spices that you most likely have in your cabinet.

INGREDIENTS
4 tsp salt
2 tsp paprika
1 tsp cayenne pepper
1 tsp onion powder
1 tsp thyme
1 tsp white pepper (I’ve never used this and don’t notice anything lacking)
½ tsp garlic powder
½ tsp black pepper
1 large roasting chicken
1 cup onion-chopped

STEPS
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 zipper food storage 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 degrees for 5 hours.
3. After the first hour, baste chicken every 30 minutes with pan juices. The pan juices will start to caramelize on the bottom of the pan and the chicken will turn golden brown. Let the chicken rest 10 minutes before carving.