Five-Hour Sticky Roast Chicken
Try one of Clive’s recipes!
- Spice Rub
- 4 teaspoons of sea salt
- 2 teaspoons of paprika
- 1 teaspoon of onion powder
- 1 teaspoon of cayenne pepper
- 1 teaspoon of thyme
- 1 teaspoon of white pepper
- ½ teaspoon of garlic powder
- ½ teaspoon of black pepper
- 1 large roasting chicken
- 1 cup of chopped onion (for the stuffing)
- 2 tablespoons of olive oil
Thoroughly combine all the ingredients of the spice rub.
Remove all the giblets from the chicken, and clean the cavity well.Wash it and pat dry with paper towels.
Rub the spice mixture into the chicken, both inside and out, making sure it’s evenly distributed. Rub it down deep into the skin.
Place the chicken in a resealable plastic bag, then seal and refrigerate it overnight.
When you’re ready to roast the chicken, preheat the oven to 250º. Stuff the cavity of the chicken with onions.
Lightly oil a shallow baking pan. Place the stuffed chicken, breast side up, in the baking pan, and roast it, uncovered, at 250º for five hours.
After the first hour, baste the chicken with the pan juices, and continue this process approximately every half hour until the chicken is done. The pan juices will start to caramelize, and the chicken will turn golden brown.
Let the chicken sit about ten minutes before carving and serving. Serves four.