Best 6 Roast Sticky Chicken Recipes
Craving a mouthwatering, flavorful chicken dish that effortlessly elevates your culinary skills? Look no further than the world of roast sticky chicken. This culinary gem, tantalizing taste buds with its crisp caramelized skin and tender, juicy meat, is an exceptional choice for any occasion. Whether you're hosting a family dinner, impressing friends at a potluck, or simply seeking a delightful meal for yourself, roast sticky chicken promises an unforgettable gastronomic adventure.
Let's cook with our recipes!
ROAST "STICKY" CHICKEN
Beautiful and delicious, this incredibly moist roasted Chicken puts Kenny Roger's Roasters, Boston Market, and other rotisserie style chickens to shame! Please don't let the word "overnight" mislead you; for actual hands-on preparation, this is a Quick-N-Easy way to impress Sunday dinner guests!
Provided by C Chatwin
Categories Whole Chicken
Time 5h25m
Yield 2 Servings per Lb, 6 serving(s)
Number Of Ingredients 10
Steps:
- (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 with spice mixture, both inside and out, then stuff cavity with onions.
- Wrap in a resealable"food grade" plastic bag (I just use a new, unscented, white kitchen can liner.), tie closed, and refrigerate overnight.
- (Day 2) Remove from plastic bag and place in a shallow baking pan.
- Roast uncovered in a 250 F oven 5 hours.
- (This is not an error, I repeat, 250 F for 5 hours!) If the chicken contains a pop-up thermometer, ignore it.
- This recipe is SAFE.
- According to the United States Department of Agriculture Food Safety and Inspection Service, a whole chicken should reach an internal temperature of 180 F.
- For more info check out their"Thermy" campign Web site! http://www.fsis.usda.gov/thermy/index.htm
- Baste with drippings every 30 minutes after the first hour.
- (I admit I'm not consistent on this point, but it still comes out wonderful!) Let rest for 10 minutes before carving.
ROAST STICKY CHICKEN ROTISSERIE STYLE LIKE THE DELI
We love rotisserie chicken, so we could not wait to try this recipe. Wow! This is a really good roast chicken. The seasoning has a nice balance of flavor and really infuses into the chicken. Most people forget about seasoning the inside of the chicken (and this recipe does). Stuffing with onions adds more flavor and permeates...
Provided by belle south
Categories Roasts
Time 2h
Number Of Ingredients 10
Steps:
- 1. In a small bowl, mix together salt, paprika, onion powder, thyme, pepper, cayenne pepper, and garlic powder.
- 2. Remove and discard giblets from chicken. Rinse chicken cavity and pat dry with paper towel.
- 3. Rub chicken with oil then inside and out and under the skin with spice mixture.
- 4. Place 1 onion into each cavity of the chicken.
- 5. Place chicken in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
- 6. Preheat oven to 325 degrees F (120 degrees C). Place chicken in a roasting pan. Bake uncovered for 1 1/2 - 2 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Use meat thermometer to check in the thigh.
- 7. Baste a few times the last hour if not using a rotisserie.
- 8. Let the chicken stand, covered in foil, for 10 minutes.
- 9. Then carve.
ROAST STICKY CHICKEN-ROTISSERIE STYLE
Ever wish you could get that restaurant-style rotisserie chicken at home? Well, with minimal preparation and about 5 hours' cooking time (great for the weekends!) you can! I don't bother to baste the bird, though some like to for the first hour. The pan juices always caramelize at the bottom, and the chicken will turn golden brown...fall-off-the-bone good!
Provided by Sue Rogers
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 9h10m
Yield 8
Number Of Ingredients 10
Steps:
- In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
- Preheat oven to 250 degrees F (120 degrees C).
- Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving.
Nutrition Facts : Calories 585.7 calories, Carbohydrate 3.7 g, Cholesterol 194.1 mg, Fat 34.3 g, Fiber 0.9 g, Protein 61.7 g, SaturatedFat 9.6 g, Sodium 1350.8 mg, Sugar 1.4 g
ROAST "STICKY" CHICKEN
Steps:
- Day 1: Blend the spice rub ingredients and set aside. Remove neck and giblets from inside chicken cavity, rinse well inside and out, and pat dry with paper towels. Rub with the spice mixture both inside and out, then stuff cavity with onions. Wrap in a resealable "food grade" plastic bag, tie closed and refrigerate overnight. Day 2: Remove from plastic bag, and place chicken in a shallow baking pan. Roast uncovered in a 250F oven for 5 hours. If the chicken contains a pop-up thermometer, ignore it. Baste with drippings every 30 minutes after the first hour. Let stand 10 minutes before carving.
ROAST STICKY CHICKEN
Steps:
- 1. Combine all spices in small bowl. 2. Remove giblets from chicken, clean cavity and pat dry with paper towels. 3. Rub spice mixture into chicken inside and out. 4. Place in plastic bag and refrigerate overnight. 5. When ready to roast chicken, stuff cavity with onion and place in shallow baking pan. 6. Roast uncovered at 250 degrees for five hours (yes 5 hours at 250). 7. After an hour start basting chicken every half hour with pan juices. 8. The pan juices will start to caramelize on bottom of pan and chicken will turn golden brown. 9. Let chicken rest at least 10 minutes before carving.
ROAST STICKY CHICKEN
I received this recipe from a friend several years ago and have made it numerous times and it is delicious every time. It is so moist and the blend of spices with the paprika and cayenne make the color so pretty. The drippings make a wonderful gravy to pour over the chicken or use on mashed potatoes.
Provided by Donna Brown
Categories Roasts
Number Of Ingredients 10
Steps:
- 1. Blend spices together. Set aside. Remove insides from chicken and wash thoroughly. Rub chicken(s) inside and out with the spice rub, also some under the skin. Put onion inside cavity of chicken(s). Put chicken in a large zip lock bag and marinate several hours or overnight. When ready to cook, preheat oven to 250 degrees. Place chicken(s) in large roasting pan and cook 5 hours (yes that's right, 5 hours - don't worry, it's safe at that temperature). After the 1st hour, spoon some of the drippings over chicken about every 30-45 minutes. After cooking, let chicken rest for about 10 minutes before carving.
Tips:
- Use a whole chicken for the best flavor and texture.
- Make sure the chicken is evenly coated in the honey-soy sauce mixture before roasting.
- Roast the chicken at a high temperature for a crispy skin and juicy meat.
- Baste the chicken with the honey-soy sauce mixture every 20 minutes or so to keep it moist and flavorful.
- Let the chicken rest for 10-15 minutes before carving to allow the juices to redistribute.
- Serve the chicken with your favorite sides, such as rice, noodles, or vegetables.
Conclusion:
This easy and delicious roast sticky chicken recipe is perfect for a weeknight meal or a special occasion. The chicken is juicy and flavorful, with a crispy skin that everyone will love. Serve it with your favorite sides for a complete and satisfying meal.
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