Sticky Chicken

I have been mocked before for the time and effort that goes into this dish, but I swear, it is the best chicken you will ever eat. :) I've even made it in the crockpot, and while the skin doesn't get nice and crispy like in the oven, it is still delicious! You can also season them, and then stick them in the freezer to cook at another time.

4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper (I usually omit this and use a bit more black pepper)
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 onions, quartered
2 (4 pound) whole chickens

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. Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees. Let the chickens stand for 10 minutes before carving.


  1. I have two whole chickens in my fridge right now, waiting to be violated. I am putting it off. I hate touching raw chicken. I have to try this recipe though.

  2. This was delicious. My kids were fighting over the skin.I mean, come on--how often do you see people fighting over chicken skin?! Definitely worth the effort (but I don't really get why it's called "sticky"--how about "succulent chicken" or best-darn-roast-chicken-ever). ;D