Orange Sticky Chicken
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RECIPE BY: - Robbyn Snider INGREDIENTS
SPICE MIX FOR 1 CHICKEN
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon thyme
1 teaspoon onion powder
2 teaspoons paprika
1-1/3 tablespoons salt
1 large roasting chicken
1 large orangePlace rinsed and prepared chickens in ziplock bags and sprinkle spice mix over the chicken. Rub bag to make it even. Put chicken in refrigerator overnight. Next day, 12 to 24 hours later, remove chicken from refrigerator and fill cavity with a whole orange cut into chunks. Put in a large roaster pan with as deep of sides as possible and roast chicken 5 hours at 250 degrees. (Not a typo - 5 hours at 250 degrees). After juices have formed (about 1-1/2 hours), beging basting every 30 minutes or so.
TO FREEZE - This can be frozen with just the spice rub on before cooking, but I prefer to make several of theese and cook them completely and freeze fully cooked. Simply bag, label, date, and freeze. Warm in microwave before serving.
NOTES - To make this with chicken parts, they take about 2-1/2 to 3 hours to cook. Place the chicken on top of a bed of sliced or chunks of oranges. You will probably need more than 1 orange.
Serves 6