Sunday, February 15, 2009

Roasted Sticky Chicken

Last week I made Roasted Sticky Chicken and it was so tummy-pleasing that I decided I'd share the process with you :)

I like to follow this recipe, with just a few little modifications to the ingredients and I like to baste throughout the cooking process. (I wrote out my version at the end of this post.)
This makes the yummiest chicken I've ever tasted. Seriously, it is so moist and full of flavor.

Ok, so here are the ingredients I use:


Just mix 'em all up in a small bowl



Here's the chicken. I usually roast two at a time, so that I'll have lots of extra meat to make soup or another chicken recipe, but this time I only used one because I only had one in the freezer.


After rinsing the chicken in water and patting dry it's time to rub on the rub:)


Truth be told, I hate this part. I don't know why, but I just don't like it. But it really does give the chicken the most amazing flavor!

Whew! Glad to have that part over with ;)


Now, place in a resealable plastic bag and put that chicken in the fridge overnight to marinate.
When you are ready to roast it, get out an onion and chop it into thick chunks.



Now, comes the really fun part.... stuff those pieces inside the chicken.

I didn't take a picture for a couple different reasons:
1. Unfortunately I don't have three hands. (I had to hold the chicken with one hand & stuff with the other.)
2. I just think it's gross to stuff your hand inside a chicken and I'm sure you can use your imagination and don't need a picture!

So, instead, I took a picture of it after the fact ;)

Ok, it's time for the oven. Set it to 250 degrees.

After the first hour, it's time to baste. I like to add chicken broth for flavor and because I usually don't have enough pan juices to baste the whole chicken.

Then, every 30- 45 minutes you'll need to baste that baby.


A couple hours in I usually add some carrots and potatoes. I'm all about the one pot meals!


After about 3.5 - 4 hours (for one chicken) or 5 hours (for two) your dinner's done! Make sure you use a meat thermometer to ensure that it's cooked all the way through.


Mmmmmm......
I'm telling you, people, this chicken is so, so, SO yummy!


I always use the drippings to make gravy. They make the most amazing gravy. Yum! Just add a little flour and heat on low temperature continually stirring.


To be honest, I was extremely distracted with our baby girl, trying to feed her her dinner while making the gravy that I ended up using too much flour and letting it cook a little too long, so it came out much thicker than I usually make it. But, I decided to take a picture anyhow to show ya. Just pretend it's super creamy will ya?! Thanks!


Here are the vegs, yum, yum. They are so full of flavor after being cooked it the chicken juices!


I promise, you will not be disappointed with this meal. It is definitely one of our family favorites!


Roasted Sticky Chicken

2 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2-3 teaspoons chicken seasoning ( the one I use is a blend of sea salt, minced onion, black pepper, paprika, minced garlic, dill seeds, corriander seeds, oregano, crushed chilies, basil, parsley)
2 onions, quartered (only use one if you are cooking 1 chicken)
2 (4 pound) whole chickens
1-3 cups chicken broth (optional)

In a small bowl, mix together salt, paprika, onion powder, thyme, black pepper, chicken spice blend 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 chicken in a resealable bag or double wrap with plastic wrap. Refridgerate overnight, or at least 4-6 hours.

Preheat oven to 250 degrees F
Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F

After the first hour, baste chicken with pan juices every 30-45 minutes. If you don't have enough pan juices add 1 cup (I usually add more like 3 cups) of water (I use chicken broth) to the pan.

Let the chickens stand for 10 mins before carving.





7 comments:

  1. That chicken sounds delicious. I have one on the menu this Sunday so I'll be trying this. TFS.

    ReplyDelete
  2. Sara,

    I love all the pics and instructions on this post! And the feeling of love for your family you convey here on your blog. Thanks for commenting on my blog.

    Eileen
    http://fitnessfriendsfood.blogspot.com

    ReplyDelete
  3. I've posted the recipe for the cauliflower soup here http://seethewoodsandtherecipes.blogspot.com/2009/02/cauliflower-soup-with-tarragon.html I couldn't seem to find your email to send it to you directly.

    ReplyDelete
  4. I am definitely going to try this one next week...looks amazing!

    ReplyDelete
  5. Sara,

    I love all the pics and instructions on this post! And the feeling of love for your family you convey here on your blog. Thanks for commenting on my blog.

    Eileen
    http://fitnessfriendsfood.blogspot.com

    ReplyDelete
  6. That chicken sounds delicious. I have one on the menu this Sunday so I'll be trying this. TFS.

    ReplyDelete

Thanks so much for leaving your comments. I absolutely love hearing from you :)

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