Sticky Chicken

Prep Time
Cook Time
5h 10m
Ready In

"I've seen several versions of this over time but this is the one I've been using for years. My original recipe calls for an overnight marinade but I have never done this and I get excellent results every time. Because of the cooking time I always double the rub, cook two chickens at a time and freeze the second. Sometimes I freeze them whole and sometimes I split them in half for smaller meals. I do a double layer of plastic wrap then a layer of aluminum foil. I've kept them in the freezer for months and once thawed and re-heated are just as moist and delicious as the day I made them."

Original recipe yields 5 servings


  • Serving Size: 1 (138.2 g)
  • Calories 62.4
  • Total Fat - 1.4 g
  • Saturated Fat - 0.7 g
  • Cholesterol - 2.7 mg
  • Sodium - 2374 mg
  • Total Carbohydrate - 11.2 g
  • Dietary Fiber - 3 g
  • Sugars - 4.5 g
  • Protein - 2.9 g
  • Calcium - 72 mg
  • Iron - 1 mg
  • Vitamin C - 13.9 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 250 degrees (yes, 250)

Step 2

Remove neck and giblets from cavities, rinse chicken then pat dry with paper towels.

Step 3

Combine all dry ingredients in a small bowl.

Step 4

Generously rub chicken with dry rub, inside and out.

Step 5

Stuff onion quarters inside cavity.

Step 6

Place chicken on a rack set inside inside a roasting pan and bake for 5 hours, basting frequently when you start to see juices in the bottom of pan, *usually* around three hours in to cooking time.

Tips & Variations

No special items needed.



My family loved this chicken! Thank you for sharing the recipe. I did not marinate, I just applied spices as you said and I used my electric roaster. I baked for 5 hours and only basted 3 times since the roaster does that for you. Like you stated, I made 2 chickens and it was so moist, such a great taste. I loved that the onions kept the chicken moist and gave it great taste! Thank you for a delicious meal!

review by:
(8 Jan 2012)


I've saved this to try, it looks fantastic!!!

review by:
(9 Nov 2011)