Slow Roasted Sticky Chicken
Servings: 6 servings
Calories: 466cal
Equipment
Ingredients
- 4 pound whole chicken
- 1 cup coarsely chopped onion
- 5-6 medium red potatoes quartered
- 2 handfuls fresh green beans
- Olive oil
- 1 cup chicken broth
Spice Rub
- 4 teaspoons salt
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon white pepper
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
Instructions
- 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 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.
Notes
- 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.
Nutrition
Serving: 1serving | Calories: 466cal | Carbohydrates: 34g | Protein: 32g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 110mg | Sodium: 1833mg | Potassium: 1223mg | Fiber: 5g | Sugar: 5g | Vitamin A: 757IU | Vitamin C: 24mg | Calcium: 62mg | Iron: 3mg
