Sticky Chicken

• 1 14 teaspoons salt
• 1 teaspoon paprika
• 34 teaspoon cayenne pepper
• 12 teaspoon onion powder
• 34 teaspoon thyme
• 12 teaspoon white pepper
• 14 teaspoon garlic powder
• 14 teaspoon black pepper
• 1 (3 1/2 lb) whole roasting chickens
• 1 cup chopped onion
• 1 (14 ounce) can chicken broth
• 12 lemon, juice of
• 4 garlic cloves, chopped

1. Combine all spices in small bowl.
2. Rinse chicken, inside and out, and drain well.
3. Rub spice mixture over skin and the inside of chicken.
4. Place in a re-sealable plastic bag, seal and refrigerate over night.
5. Or place in roasting pan and cover with saran wrap or aluminum foil.
6. When ready to roast, stuff cavity with onions, garlic and lemon juice.
7. Place chicken, breast-side down, in roasting pan.
8. Add 1/2 can broth to pan.
9. Roast uncovered at 250 degrees (that's not a typo -- it's really 250 degrees !
10. Anything over 225 degrees is safe as long as the chicken reaches an internal temperature of at least 155 degrees , which this does, and more) for about 5 hours.
11. Baste occasionally with pan juices or until pan juices start to caramelize on bottom of pan and chicken is golden brown.
12. During last hour add remaining broth.
13. To make gravy, move chicken to a platter, put all juice and drippings into a saucepan.
14. Heat to boiling and add a mixture of cornstarch and water until desired thickness.
15. Serve with mashed potatoes or rice.

salt, paprika, cayenne pepper, onion powder, thyme, white pepper, garlic, black pepper, whole roasting chickens, onion, chicken broth, lemon, garlic

Taken from www.food.com/recipe/sticky-chicken-53321 (may not work)