Mimi’s Sticky Chicken

28 Aug

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.

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42 Responses to “Mimi’s Sticky Chicken”

  1. MysteryCoach August 28, 2012 at 11:28 am #

    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>

    • MysteryCoach August 28, 2012 at 11:30 am #

      Oh and I don’t have a cast iron pan. A replacement would be… ? (thank you!)

      • Russ Crandall (thedomesticman.com) August 28, 2012 at 12:22 pm #

        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…

    • Russ Crandall (thedomesticman.com) August 28, 2012 at 12:21 pm #

      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!

      • MysteryCoach August 28, 2012 at 1:05 pm #

        Yes it does! :) Thank you, I’ll check it out.

    • dana April 22, 2013 at 7:38 am #

      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!

  2. Jules August 28, 2012 at 11:51 am #

    Mmmm looks gorgeous! I’m scared of the delicious skin getting stuck to the pan- did you grease it up?

    • Russ Crandall (thedomesticman.com) August 28, 2012 at 12:23 pm #

      Jules, no greasing required – it really doesn’t get hot enough to stick to the skillet/pan…

      • Jules August 28, 2012 at 1:22 pm #

        Right on, can’t wait to try it out!

  3. Julie Hansen Intuitive August 28, 2012 at 2:59 pm #

    What a wonderful idea. I think I’ll try it on a lazy Sunday. Thanks to you and Mimi!-Julie

  4. Andrew August 28, 2012 at 9:55 pm #

    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.

  5. vanbraman August 28, 2012 at 10:18 pm #

    Chicken is looking good for dinner. Not enough time for this recipe though. It looks really good.

  6. repurposed redhead August 28, 2012 at 11:03 pm #

    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

    • Russ Crandall (thedomesticman.com) August 28, 2012 at 11:14 pm #

      Wow Rene, that sounds like a fun work exchange! Sounds like much more fun than my typical day at work :)

      • repurposed redhead August 29, 2012 at 11:45 am #

        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

  7. Kathy August 29, 2012 at 9:59 am #

    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.

  8. paleokitchensync August 30, 2012 at 1:00 pm #

    Wow, that looks amazing! I can’t wait to try this!

  9. Chelsea August 30, 2012 at 9:32 pm #

    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!!

  10. aeruynh September 2, 2012 at 6:07 am #

    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!

  11. Laura Ang September 9, 2012 at 2:44 pm #

    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!

  12. THEQUIETVOICE September 22, 2012 at 10:40 am #

    Oh I think I am going to try this. :)

  13. Kianna January 21, 2013 at 4:25 pm #

    Russ- Seriously the best chicken ever!!
    Super easy and was so good

  14. Jamie February 10, 2013 at 6:01 pm #

    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?

    • Jamie February 10, 2013 at 6:54 pm #

      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!!

  15. Jesse April 1, 2013 at 11:29 pm #

    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.

    • Russ Crandall (thedomesticman.com) April 2, 2013 at 4:31 pm #

      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.

  16. Desa April 22, 2013 at 8:34 pm #

    I will never cook chicken in any other way. This was fabulous. Didn’t need to be marinated overnight. Thanks

    • Bobby02882 June 23, 2013 at 5:12 pm #

      I was surfing the web for a different roast chicken recipe and found this one. I liked the picture of the end result. No butter, no oil, low temperature..so different from other recipes so i decided to try it.. I didn’t think enough ahead to prep the chicken the night before, so all I did was clean it, dry it and season it. From the second hour I was removing several tablespoons of juice to a separate saucepan that had the strained giblets I parboiled earlier.—in case I needed it later (didn’t!) and to make a gravy. In the last two hours I added some sliced carrots. By the 4th hour, the juices were really accumulating–and I kept basting and spooning lots more of the drippings into the sauce pan. Where are the drippings from.?..there’s no oil, no butter–just the chicken. The skin was already very golden–I was pleasantly surprised , it looked done, but it wasn’t done yet. Needed another hour–the chicken weighed over 5#. I think it was a bit overcooked at 5 hours. 4.5 wouold have been perfect. Meat was incredibly juicy, falling off the bone. Not a smidgen of meat wasted. Kept the drippings for left overs. Tjis is my favorite roast chicken—if you have the time! .

  17. Raya December 29, 2014 at 11:06 pm #

    I was wondering how many pounds was your chicken? I really want to try this recipe but mine is a little over 7 lbs. Should I adjust the cooking time? I don’t want it to be cooking for 8 hours lol. What would you recommend?

  18. Jessica February 28, 2015 at 11:58 pm #

    I also reuse my Ziploc bags. Admittedly, I would not use one after marinating chicken but certainly would marinate chicken in a bag that had been used and washed previously.
    I have turned to using glass containers so much more recently that I don’t even buy a box of Ziploc bags very often anymore.


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    […] bought two more chickens to do it again. It was that good. You can check out some more recipes at The Domectic Man.  He has some great recipes […]

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