Mother'S Sticky Roasted Chicken (Cajun) – a delicious recipe with salt, paprika, cayenne, onion powder, thyme, white pepper. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Combine spices and massage mixture into chicken, inside and out, making sure it is evenly distributed deep down into skin. Seal in plastic bag and refrigerate at least 24 hours, or 2 days.
2
When ready to roast, fry chopped onions in a bit of oil to partially cook them before stuffing chicken's cavity as full as possible with the hot onions. Truss the cavity to keep onions in and roast uncovered at 250' about 5 hours, basting occasionally with pan juices, or until pan juices start to caramelize on bottom of pan and chicken is golden brown, skin is crisp.
3
Make a gravy of the pan drippings, with a slurry of flour or corn starch, as with any other roast. Serve with the onions and mashed potatoes.
581
kcal
Calories
14
g
Fat
4
g
Carbs
106
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 2 teaspoons salt, 1 teaspoon paprika, 3/4 teaspoon cayenne, 1/2 teaspoon onion powder, and more.
Yes, Mother'S Sticky Roasted Chicken (Cajun) falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
