This easy roast sticky chicken recipe is a great way to roast a large chicken! It is very easy to make and makes a great deli style chicken. The meat comes out very moist and flavorful. This is the only way I will roast chicken now! It also makes wonderful leftovers!
I absolutely love this roast sticky chicken recipe. It is savory and delicious, juicy in the middle with a tasty seasoned skin.
You can easily make this roast sticky chicken with a whole chicken, but you can also make it with chicken pieces or a turkey. For years, I was always finding great prices on chicken leg quarters and, even though they’re not as popular as chicken breasts, leg quarters have a wonderful yummy taste and even more so when they’re roasted using this recipe.
This roast sticky chicken recipe is super versatile and and easy main dish to plan a family dinner around. I would make this and then serve it with rice, pan fried potatoes or baked potatoes and an easy vegetable. My family always liked broccoli best as a side, but it would also be great with green beans (we like the French cut kind), mixed vegetables or a squash medley.
Sometimes if I was in a big hurry, especially when the kids were small and wore me out faster, I’d throw this in the oven along with some frozen tater tots and serve it with canned pears, peaches or fruit salad. This roast sticky chicken recipe really is a very versatile recipe!
The BEST EVER Roast Sticky Chicken Recipe
Ingredients
4 tsp. salt
2 tsp. paprika
1 tsp. cayenne pepper
1 tsp. onion powder
1 tsp. thyme
1 tsp. white pepper
1/2 tsp. garlic powder
1/2 tsp. black pepper
1 large (10 pounds) whole chicken, chicken parts or 20 lb. turkey
1 cup chopped onion or
1 sliced orange
Instructions
- Combine all the spices.
- Remove the giblets from chicken.
- Rinse the chicken.
- Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin.
- Place the seasoned chicken into a 9×13 inch pan, seal with foil and refrigerate overnight.
- If you’re using chicken parts, just rub the seasoning over both sides of the parts.
- When you’re ready to roast the chicken, stuff the cavity with onions or oranges.
- Roast, uncovered, at 250° for 5 hours.
Roast chicken parts 3-5 hours.
Roast a turkey 8-10 hours. - After the first hour, baste the chicken with pan juices every half hour to 45 minutes.
- If you don’t have enough juices after 3 hours to baste, add 1 cup of water to the pan.
The chicken will be golden to dark brown with caramelized juices on the bottom. Let the chicken rest about 10 minutes before carving.
Notes about this sticky chicken recipe:
- Double the spices if you’re using them on a turkey.
- You can put the spice rub on the chicken and place the onions inside and freeze until you cook it. You could prepare several chickens at once and then you can just throw it in the oven when you want to cook it. Cook an additional hour or two if you’re putting a frozen chicken in the oven.
- It’s NOT recommended to make this in the crockpot, but you can. If you make it in the crockpot, you will not have the wonderful crisp skin.
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I have a question…..If the rest of your recipes are as good as what we’ve made so far, how are we supposed to only pick 10 favorites AND cut back on our portion size because we just have to have seconds…LOL!!!! We have a saying here in KY…..”His/her tongue just slapped him silly,” when something tastes better than perfect!!! So far we’ve said that with each recipe!!! We’ve made sticky chicken, chicken casserole, chicken and dumplings, homemade blueberry pancakes, popcorn balls, homemade gravy and biscuts. My hubby asked what happened to my cooking… All of a sudden my cooking was better than EVER!!! I said,”Living on a dime, honey!” We’re Hooked!!! Love y’all sooo much!!! God Bless!!!
LOL Michelle that is too funny and one of the nicest compliments we have ever gotten. Thank you so much! :)
I’ve been watching your family on Utube for the last several months and really enjoy your programs. This is the first recipe I have tried. I used two 12 lb chickens so that I would have enough chicken for the week and they were amazing………….I will say the best I have ever eaten. Now, I’m going to go purchase your cookbook, so I can try some of your other recipes. God bless you and your family for sharing!
Oh thank you Donna. So glad you liked the recipe and hope you enjoy the book too. We tried to make the recipes easy, everyday normal and good food.
Oh my goodness. Made this recipe last night. It was delicious. Looking forward to having the remainder for dinner tonight!
This is the best chicken ever. Thank you so much for the recipe! When I don’t have time for this one I do your “best 3 ingredient chicken ever”, and my family loves them both. Wonderful leftovers in soup, tacos/quesadillas, sandwiches… We eat off one of these all week! I’ve been roasting chickens for years and years, but these recipes make the chicken last longer because it tastes so satisfying!
Made this tonight. Not only the best roast chicken I’ve ever made, the best roast chicken I’ve ever had. Outstanding!
Thank you Harriet so glad you liked it.
I’ve been doing the crockpot version of this for decades – probably from when I first found your website. I omit the cayenne and double the garlic. The only real problem with this version is smelling the food for hours before you can eat it!
Everyone I’ve ever made it for loves it, but they ask and I still don’t know – Why is it called Sticky Chicken? Nothing in the ingredients makes it sticky, even if you roast it.
I have no idea why it is called that LOL
I loved this recipe. So tender & juicy. Where do you find a 10 pound chicken? I have never seen one that large.
It just depends on where you live I think.