Mothers Sticky Roasted Chicken Cajun Recipes

ROASTED STICKY CHICKEN

Steps:

• Thoroughly combine all the spices. Remove the giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture both inside and out of the chicken, making sure it is evenly distributed and down deep into the skin. I also like to put some under the skin. Refrigerate overnight in a sealable plastic bag.
• When ready to roast chicken, stuff the cavity with the onion, and place in a shallow baking pan. Roast, uncovered, at 250º for 5 hours (yes, that isn't a typo, for five hours).
• After the first hour, baste the chicken occasionally (then every half hour or so) with the pan juices. The pan juices will start to caramelize on the bottom of pan. The chicken will turn golden brown. As with most cooked meat, let the chicken rest about 10 minutes before carving.

BAKED CAJUN CHICKEN DRUMSTICKS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Place chicken in a gallon-sized resealable plastic bag. Drizzle vegetable oil over the chicken. Seal the bag and massage the oil into the chicken.
• Combine paprika, salt, pepper, onion powder, garlic powder, oregano, basil, thyme, and cayenne pepper in a small bowl. Mix until evenly combined. Pour spice mixture into the bag with the chicken. Seal the bag and toss to coat.
• Transfer drumsticks to the prepared baking sheet, discarding the plastic bag.
• Bake until chicken is no longer pink at the bone and the juices run clear, about 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• For extra crispy skin, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil chicken for 5 minutes.

MOTHER'S STICKY ROASTED CHICKEN (CAJUN)

Steps:

• 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.
• 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.
• 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.

CAJUN CHICKEN DRUMSTICKS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking pan with aluminum foil.
• Pat drumsticks with paper towels until dry.
• Combine baking powder, salt, black pepper, paprika, garlic powder, onion powder, basil, thyme, oregano, cumin and cayenne pepper in a medium bowl. Add melted butter and stir until combined. Add drumsticks and toss until fully coated. Place drumsticks into the prepared baking pan.
• Bake in the preheated oven until drumsticks are no longer pink at the bone and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

ROAST STICKY CHICKEN-ROTISSERIE STYLE

Steps:

• In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
• Preheat oven to 250 degrees F (120 degrees C).
• Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving.