Friday, June 20, 2008

The Heart of the Matter - Tried and True Recipes

Today's "Heart of the Matter" topic is Tried and True Recipes. Gosh, I feel like I've posted so many recipes here already that I don't know if I should just go back to one of those or if I should figure out something new to share.

Well, since I have church today (yep, church on Friday here in Qatar!) and I'm teaching and I have no curriculum so I have to go in early to prepare, I'm going to go back to some I've already shared. Perhaps it will be new to you.

Roast Sticky Chicken

4 tsp. salt, 2 tsp. paprika, 1 tsp. cayenne pepper, 1 tsp. onion powder, 1 tsp. thyme, 1 tsp. white pepper, 1/2 tsp. garlic powder, 1/2 tsp. black pepper

1 cup chopped onions

1 large roasting chicken

Rinse & dry chicken. Combine spices and mix well; rub onto chicken, both inside and out. Place chicken in a large, resealable bag and chill overnight. Place in shallow pan and roast uncovered at 250 degrees for 5 hours. After the first hour, baste every half hour with the pan juices.

(Notes: Though the results will be best if the chicken is allowed to rest overnight with the spices, you can get away with doing it just prior to cooking. Also, be forewarned, the spices will turn into a nice, dark crust on the chicken, prompting any guests to tell you you've burned your chicken, but they are in for a surprise - the skin is delicious and the meat is juicy and tender.)

I hope you enjoy it! Be sure to check out other tried and true recipes at The Heart of the Matter!


Melanie said...

Oh that sounds DELICIOUS! I make roast chicken quite often, and this sounds like a great variation on the norm.


Anonymous said...

That sounds really tasty! I am going to print out this recipe :)

Amy :)

stacey said...


Anonymous said...

Sounds delicious! I may have to try this recipe.

Tracye said...


Now I have a craving, and all I have is hot dogs!

Leeann said...

I have a whole slew of possibly stupid questions regarding this recipe:

1) do you cook the chicken in the bag or take it out of the bag before you cook it? (as in, a roaster bag)

2) what do you do with the chopped onions?

That should do me to start.


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