Shelly's Recipe

*ROASTED STICKY CHICKEN*

Category: Chicken

1 4-5 lb whole chicken, giblets removed
2 tsp salt
1 tsp paprika
1 tsp onion powder
1/2 tsp dried thyme
1/2 tsp garlic powder
1/2 tsp white pepper
1/4 tsp cayenne pepper
1/4 tsp black pepper
1 onion, quartered
4 large cloves garlic, smashed
olive oil or butter

In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture (and under the skin). Place onion and garlic into the cavity of the 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. Place chickens in a roasting pan. Brush or drizzle with a small amount of butter or olive oil. Bake, uncovered, for 4-5 hours, or to a minimum internal temperature of 170 (180 is unnecessary- the bird will be dried out). Let the chickens stand for 10 minutes before carving. Serves 4.