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printer friendly format   Please note: I created this recipe sometime in the mid 1980's.  I have freely shared this with friends, family, and cyber acquaintances since then, and encourage you to do the same...I only request that you give me credit for it when you do by mentioning my name, my website or this URL.  However, it has come to my attention that there are some rather unscrupulous people on the Internet who are claiming ownership of this recipe by changing a few words here and there.  Let me be very clear...more than the ingredients or their amounts, the nature of this dish is the method...don't be fooled.   Mimi's Sticky Chicken ©Mimi Hiller, 1985-2001 This is the best and easiest roast chicken you've ever tasted. It seems a little strange, but it's the only one my family will eat, and company loves it, too! 2 teaspoons salt 1 teaspoon paprika 3/4 teaspoon cayenne pepper 1/2 teaspoon onion powder 1/2 teaspoon thyme 1/2 teaspoon white pepper 1/4 teaspoon garlic powder 1/4 teaspoon black pepper 1 whole roasting chicken, about 3 pounds 1 cup chopped onions Combine all spices (first 8 ingredients) in small bowl. Rinse chicken, inside and out. Drain well. Rub spice mixture over skin and the inside of chicken. Place in a resealable plastic bag, seal and refrigerate overnight. When ready to roast, stuff cavity with onions. Place chicken breast side down in roasting pan. Roast uncovered at 250ºF (that's not a typo...it's really 250º! Anything over 225º is safe as long as the chicken reaches an internal temperature of at least 155º, which this does, and more) for about 5 hours. Baste occasionally with pan juices or until pan juices start to caramelize on bottom of pan and chicken is golden brown. Serves 4.

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