Diva Tasting: Sticky Roasted Chicken

Sticky Roasted Chicken


  • 4 Teaspoons Salt

  • 2 Teaspoons Paprika

  • 1 Teaspoon Onion Powder

  • 1 Teaspoon Dried Thyme

  • 4 Tablespoons Chopped Rosemary

  • 2 Teaspoons Ground Black Pepper

  • 1/2 Teaspoon Cayenne Pepper

  • 2 Teaspoon Garlic Powder

  • 2 Onions, Quartered

  • 2 (4 Pound) Whole Chickens


  1. In a small bowl, mix together salt, paprika, onion powder, thyme, black pepper, cayenne pepper, rosemary, 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.

  2. Preheat oven to 275 degrees F.

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

Serve with Rolls, Broccoli Casserole, & baked potato.


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