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
Combine all spices (first 8 ingredients) in small bowl.
1 whole roasting chicken, about 3 pounds
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.