Mimi's Roast Sticky Chicken - as posted by Anieema

©Mimi Hiller, 1985-2001 www.cyber-kitchen.comUsed with permission of recipe's author.
Serving Size : 4 Preparation Time :0:00
Categories : Poultry

4 teaspoons 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
1 large roasting chicken
1 cup chopped onions

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 bag, seal and refrigerate overnight.

When ready to roast chicken, stuff cavity with onions, and place in a shallow baking pan. Roast, uncovered at 250 degrees for 5 hours (yes, 250 degrees for 5 hours). After the first hour, baste chicken occasionally (every half hour or so) with pan juices. The pan juices will start to caramelize on the bottom of 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.

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