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Prep Time: 15 Minutes Cook Time: 300 Minutes |
Ready In: 315 Minutes Servings: 6 |
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For all of you familiar with Mimi's Sticky Chicken, the technique in this recipe will ring a bell. It is a great way to roast a yummy bird when you have to be away from home for a while. This is my rendition. Ingredients:
1 1/2 teaspoons dried oregano |
1/2 teaspoon dried rosemary (crumbled between your fingers) |
1 teaspoon paprika |
1 teaspoon ground mustard |
1/8 teaspoon pepper |
1 teaspoon sugar |
3/4 teaspoon salt |
3/4 teaspoon dehydrated garlic granules |
1 teaspoon dehydrated onion powder |
1/2 lemon, juice of |
2 tablespoons olive oil |
1 roasting chicken |
Directions:
1. Combine all seasoning ingredients into a paste or zap together in a little blender.
2. Wash chicken and pat dry.
3. Rub inside and out with this paste and put in a ziploc bag to marinate overnight (mine marinated a total of about 15 hours).
4. Preheat oven to 125 Centrigrade (250 fahrenheit).
5. Place chicken in pan, breast side down and roast (not exactly the word!) for 5 hours.
6. If you like, turn breast side up to crisp skin for last 45 minutes.
7. I didn't baste this at all as I was away from home all the time it was cooking.
8. It was juicy and tender!
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