Roasted Sticky Chicken
1 large chicken
1 cup onion - chopped
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 teaspoon white pepper (I don't like, so I don't use)
1 teaspoon thyme
1 teaspoon onion powder
1 teaspoon cayenne pepper
2 teaspoons paprika
4 teaspoons salt
In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Stuff cavity with onions. Place in a re-sealable plastic bag and refrigerate overnight.
This is where I froze it...
I placed it in the crockpot and cooked on high for 4 hours. You can also roast uncovered at 250 degrees for 5 hours, basting every 1/2 hour - too much for me! I have also left it in the crockpot all day on low for 8 hours. It was perfect.
