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24 Chicken Recipes - Chicken for Dinner eCookbook

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Slow Roasted Sticky Chicken with Roasted Vegetables

Updated November 05, 2018
This image courtesy of amandascookin.com

Sometimes the best recipes for dinner aren't the fanciest or the ones with the most ingredients, they're the ones cooked with love. This recipe for Slow Roasted Sticky Chicken with Roasted Vegetables is a perfect example. A back-to-basics easy chicken recipe that will have your whole family raving and clamoring for seconds, this roasted sticky chicken dish is incredibly moist and flavorful and features starch and vegetables cooking right along with it so you have a whole meal cooking up right in your oven. A simple supper that's sure to be a crowd-pleaser, that's what this dish is!

Cooking Time3 hr

Ingredients

  • 1 4-pound whole chicken
  • 1 cup onion, coarsely chopped
  • 6 medium red potatoes, quartered
  • 2 handfuls of fresh green beans
  • olive oil
  • 1 cup chicken broth
  •  
  • For the Spice Rub:
  • 4 teaspoons salt
  • 2 teaspoons paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon white pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat oven to 300 degrees F.

  2. Remove giblets from chicken; clean the cavity well and pat dry with paper towels.

  3. Combine all rub ingredients and spread the spice mixture all over the chicken and under the breast skin.

  4. Stuff cavity with onions and place chicken into a roasting pan. Bake chicken for one hour, undisturbed.

  5. Add potatoes to the roasting pan, scattering them around the chicken. Drizzle with olive oil. Bake another 40 minutes.

  6. Add chicken broth and baste chicken and potatoes. Bake another 30 minutes.

  7. 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.

  8. Drain green beans and add to the roasting pan with the potatoes. Baste chicken and vegetables. Bake another 30 minutes.

  9. Turn oven up to 375 degrees 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.

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What is your favorite holiday roast to make? 
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Oh my WORD, that spice rub has got to be the best thing I have tasted in a long time! We didn't have a whole chicken so used thigh portions instead and we also used sweet potatoes in place of potatoes. The chicken was deliciously flavored, tender and succulent and just writing about it now is making my tastebuds drooool!

I like to make a beef pot roast with potatoes, carrots, and onions.

My favorite holiday roast is a Turkey Breast with stuffing

We all love roasted chicken at our house. I serve it with long grain rice and lingonberries. I also use lots of fresh rosemary for garnish.

Herbed pot roast is probably my favorite, but I've had chuck roast with potatoes, carrots and onions more often.

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