Signature Dish of Mimi Hiller

Mimi's Sticky Chicken

Sticky Chicken

© 1985-2001 Mimi Hiller

This is the best and easiest roast chicken you have ever tasted. It seems a little strange, but it is the only one my family will eat, and company loves it, too!

2 teaspoons salt
1 teaspoon paprika
3/4 teaspoon cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon thyme
1/2 teaspoon white pepper
1/4 teaspoon garlic powder
1/4 teaspoon black pepper

1 whole roasting chicken, about 3 pounds

1 cup chopped onions

Combine all spices (first 8 ingredients) in small bowl.

Rinse chicken, inside and out. Drain well.

Rub spice mixture over skin and the inside of chicken.

Place in a resealable plastic bag, seal and refrigerate overnight.

When ready to roast, stuff cavity with onions.

Place chicken breast side down in roasting pan.

Roast uncovered at 250°F (that is not a typo... it really is 250°! Anything over 225° is safe as long as the chicken reaches an internal temperature of at least 155°, which this does, and more) for about 5 hours. Baste occasionally with pan juices or until pan juices start to caramelize on bottom of pan and chicken is golden brown.

Serves 4.

I have been intrigued by this since it played a somewhat minor role in a Chevy Chase-Goldie Hawn movie years ago. If you are looking to impress someone, you could not do it better... and or easier. Just be careful that you do not overcook the chicken.

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