Sticky Chicken

Serves: 8
Total Calories: 21


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 chicken fryer
1 onion, chopped


In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, rinse the cavity well and pat chicken 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 zipper food storage bag, seal and refrigerate overnight or label and freeze.

To prepare thawed chicken for cooking, stuff chicken cavity with onions, and place in a shallow baking pan. Cover and roast chicken at 325° F for 45 minutes, basting the chicken frequently with pan juices. Remove cover and cook for 15 more minutes or until tender. Let chicken stand 10 minutes before carving.

Nutritional Facts:

Serves: 8
Total Calories: 21
Calories from Fat: 2

This Sticky Chicken recipe is from the Freezer Recipes Cookbook. Download this Cookbook today.

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