One of my readers recently turned me onto a dish called “Mimi’s Sticky Chicken“, and I was immediately intrigued by its foolproof technique and the mid-1990s feel of Mimi’s website. So I gave it a try, and I liked the recipe enough to share.
This recipe is unique in that it only needs one dish (I used a cast iron skillet), and it uses a relatively low cooking temperature of 250 degrees. Sure, it takes four to five hours to cook the bird, but it’s worth the wait.
You’ll Need:
1 whole chicken
2 tsp salt
1 tsp paprika
3/4 tsp cayenne pepper
1/2 tsp each powdered onion, powdered garlic, thyme, white pepper, black pepper
2 medium white onions, quartered
Gently rinse the chicken in cold water and pat dry. Combine all of the dry ingredients and rub all over the outside and inside of the bird. Place in a ziploc bag overnight.
The next day, preheat your oven to 250 degrees, cut up your onions and place them in the chicken’s cavity, then place the bird breast-side-down in the skillet. Cook the chicken for four to five hours, until golden brown and the inside temperature passes 155 degrees. After the first hour or so, be sure to baste the pan juices over the chicken every hour. I recommend you remove any liquid from the pan that accumulates to over 1/4″, to prevent the chicken from getting waterlogged.
Once the chicken is ready, remove it from the oven and allow it to rest on a cutting board for 5-10 minutes before carving. I use the term “carving” loosely, because this bird will basically fall apart into delicious, bite-sized pieces.
That’s beautiful. :) LOL! Hey? Would you tell me what paleo is? I can google it later too… BUT if you’re still HERE! I’d love to know… THANK YOU>
Oh and I don’t have a cast iron pan. A replacement would be… ? (thank you!)
I think any baking dish that has a lip (to collect liquid) would be best, but not something with high edges because you’d want as much of the chicken exposed to the oven’s heat as possible…
Thank you ! I have that :)
The Paleo diet is a dietary template that focuses on meats, veggies, and fruits for sources of energy. I write about it in depth on my “About” page: http://thedomesticman.com/about/
I think Paul Jaminet’s interpretation of the diet is best, which you can find by googling “Perfect Health Diet”. Hope that helps!
Yes it does! :) Thank you, I’ll check it out.
You can do this in a crock pot on low sitting for 4 to 5 hours as well. Place chicken on top of cut up onion NO need to add water and cook… taste even better!
Mmmm looks gorgeous! I’m scared of the delicious skin getting stuck to the pan- did you grease it up?
Jules, no greasing required – it really doesn’t get hot enough to stick to the skillet/pan…
Right on, can’t wait to try it out!
What a wonderful idea. I think I’ll try it on a lazy Sunday. Thanks to you and Mimi!-Julie
Thanks Julie!
Russ, Is there a decent way to marinate without using plastic bags? Call me a green hippy but one use zip locks drive me up the wall.
Andrew, how about a vacuum marinating container?
Vacu Vin 2977450 2-1/2-Quart Instant Marinating Container
I realize your post was 8 months ago but felt compelled to respond. Ziploc’s don’t have to be ‘one use’. I often ‘wash’ mine with dishsoap and hot water, let dry and reuse. Might not be used for food storage the second or third time around, that all depends on what type of food was in it the first time, but I definitely get multiple uses out of those bags.
Chicken is looking good for dinner. Not enough time for this recipe though. It looks really good.
Thanks!
This looks fantastic! I will be doing a work exchange at a farm in southern Saskatchewan in a few days and they happen to be butchering chickens right now. If I can get through that process and still find chicken appealing, I might just have to try this recipe. Thanks! -Rene
Wow Rene, that sounds like a fun work exchange! Sounds like much more fun than my typical day at work :)
Well, if this Mimi’s Chicken thing happens – I will write a post about it and link back to yours. I hope I won’t be too disgusted by the butchering to enjoy the fruits of my labor… Thanks again! – Rene
Sounds like a plan, good luck!
Funny…just saw this recipe last week in the comments section of another food blog. I made it on Sunday and it was the most delicious and easiest roast chicken I have ever made.
Awesome timing! I’m glad to hear that someone else had a good time with the recipe.
Wow, that looks amazing! I can’t wait to try this!
That’s too funny. Tried this a couple days ago because I didn’t want to use the crockpot for soggy skin. And we were going out for the day. So delicious!!
MMM YUM! I made this yesterday and it was amazing! I didn’t wuite follow the recipe though – I’ve gotten quite hooked on using baking bags (used to work in kitchens – sous-vide is such a miracle, lol) so I marinated it and let it sit in the same bag before cooking it yesterday – the skin gets a bit soggy, but the meat was soo good! With the bag it only took a couple of hours and I had fall-apart scrumptious chicken for dinner :-)
thank you for the great recipe!
I made this yesterday, and it was delicious! My husband said it was on par with a rotisserie chicken (high praise from him – he loves those things). He also said this should now be my go-to roasted chicken recipe. I agree, since it was tasty and incredible easy. Thanks!
Oh I think I am going to try this. :)
Sweet, let me know how you like it!
Russ- Seriously the best chicken ever!!
Super easy and was so good
Kianna, awesome, glad you liked it!
I’m trying this recipe today. I’ve had my chicken in the oven for 3 hours no and there are absolutely no juices in the dish. I am cooking in a glass baking dish. I am very surprised. I followed the recipe exactly. Maybe that means all the juice is staying in the bird which is a good thing? I just don’t want it to turn out dry. Any feedback on this?
OK…..nevermind!! Ha. I went into the kitchen shortly after typing my comment, opened the oven, and there was suddenly juices in the baking dish. All is well. Can’t wait to eat this yummy bird!!
Hi Jamie, sorry to reply so late. How did the chicken turn out?
Made this for the second time tonight. This time I did not let it rest over night and added 2 minced cloves pv garlic in the cavity. Same great taste! Don’t waist the bag lol.
Jesse, good to know! I plan on experimenting with this recipe in the future, and the whole overnight marinade thing is definitely up for reconsideration.
I will never cook chicken in any other way. This was fabulous. Didn’t need to be marinated overnight. Thanks