Slow Roasted Sticky Chicken

Slow roasted sticky chicken is by far the best way to cook a whole chicken in the oven. From the crisp golden skin down to the juicy interior and tender veggies baked alongside it – you can guarantee a perfectly cooked roasted chicken every time.

Why this recipe works

Slow roasted sticky chicken is one of those “Sunday Supper” type recipes, as it does require basting. So you can’t really leave the house and toodle around like you can with my crockpot sticky chicken version. This recipe is an absolute staple in my household and has been since the first time I added it to my blog back in 2013. It’s tested and perfected, tried and true, and comes out insanely good using minimal ingredients. It’s worth every last bit of effort!

This is my favorite way to roast a whole chicken. It’s an extremely budget-conscious meal when whole chickens go on sale for 99 cents per pound! Remember to save the extra meat for sandwiches, enchiladas, or soup, and simmer the carcass with some onion and celery tops to make homemade chicken stock.

Slices of Slow Roasted Sticky Chicken on a plate with vegetables

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredients for Slow Roasted Sticky Chicken

Ingredient Info and Substitution Suggestions

CHICKEN – This recipe calls for a 4-pound whole chicken that has been thawed. If your chicken is frozen then all the flavor of the seasoning rub will slide right off in the oven.

RUB – A simple combination of salt, paprika, cayenne pepper, onion powder, dried thyme, white pepper, garlic powder, and black pepper create a flavorful blend to season the skin with. You can of course substitute with a premade chicken rub or your favorite combo of spices and seasonings if preferred.

How to Make Slow Roasted Sticky Chicken

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

Preheat oven to 300 F.
Remove giblets from chicken; clean the cavity well and pat dry with paper towels.
Combine all of the rub ingredients and spread the spice mixture all over the chicken and under the breast skin.
Stuff the cavity with onions and place the chicken into a roasting pan. Bake chicken for one hour, undisturbed.
Add potatoes to the roasting pan, scattering them around the chicken. Drizzle with olive oil. Bake another 40 minutes.
Add chicken broth and baste the chicken and potatoes. Bake another 30 minutes.
Prepare the green beans by snipping the ends and placing in a microwave bowl with 2 tablespoons of water. Microwave on high for 5 minutes. Drain green beans and add to the roasting pan with the potatoes. Baste chicken and vegetables. Bake another 30 minutes.
Turn oven up to 375 F and bake for an additional 20 minutes to brown the edges of the potatoes and beans.
Remove from oven and tent with foil. Let rest for 5-7 minutes before carving.

Frequently Asked Questions & Expert Tips

How do you store leftover slow roasted chicken?

Store cooled leftovers in an air-tight container kept in the refrigerator for 4-5 days.

How do you reheat roasted chicken without drying it out?

The best way to reheat roasted chicken is to place it in a shallow baking dish with a bit of chicken stock or water. Tent the baking dish with aluminum foil to trap moisture. Warm the chicken in a 350F oven until heated through.

Can I make this in the crockpot?

This slow roasted sticky chicken recipe is best when baked, however, I have a separate crockpot sticky chicken recipe you can check out if that’s easier for you. The textures between the two differ and the skin does not crisp up the same way it does when slow roasting in the oven, though they’re both delicious ways to make chicken!

Close up photo of Slow Roasted Sticky Chicken cut apart

Serving Suggestions

This slow roasted sticky chicken is an all-in-one meal when baked with the potatoes and green beans. However, you can omit the veggies added to the pan and serve it with a side of mashed potatoes or your favorite vegetables instead. It also pairs nicely with a hearty dinner roll or crisp dinner salad on the side. Enjoy!

I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!

This post originally appeared here on Aug 19, 2013 and has since been updated with new photos and expert tips.

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Amanda Davis

President at Amanda's Creative Studio, Inc.

Amanda Davis is the entrepreneurial mom of four grown children and four step children. She and her husband, Chef Antoine, love to cook together creating recipes for this blog. Amanda also make kid's crafts and creates decorative items for her home. She is a crafting expert and guru in the kitchen and has appeared online and in print publications many times over the years. She is also a craft book author five times over and product developer as well as the owner of FunFamilyCrafts.com. You can find her on social media by using the buttons to the left!