There are 3 million chicken recipes on the internet. We're here to show you the good ones. Win, win.
Today: A better version of 1960s-style "sticky chicken."
This recipe is a much-needed update on something called "sticky chicken," a 1960s concotion in which apricot jam, Russian dressing, and onion soup mix come together in a savory caramel. This version puts sticky chicken in its rightful place: the past. A rich seasoning blend of garlic, basil, oregano, and thyme replace the Russian dressing and the sweet apricot jam (which you should save for breakfast tartines) is swapped out for fresh and tangy citrus.
There's no soup mix in this recipe, so if you are feeling nostalgic, whip up a batch of onion dip to snack on during the eight-hour roasting process. Due to its long, inactive cook time, Slow Roasted Lemon Chicken is a perfect weekend project.
Slow Roasted Lemon Chicken
Serves 4 to 6
For the rub mixture:
2 tablespoons salt
1 tablespoon black pepper
2 tablespoons granulated garlic
2 teaspoons dried basil
2 teaspoons dried oregano
1/4 teaspoon dried thyme
For the chicken:
One 4- to 5-pound whole chicken
1 lemon, halved
2 tablespoons olive oil
3 tablespoons rub mixture (see above)
1 teaspoon sweet paprika
8 to 10 garlic cloves
2 tablespoons flour (optional)
2 cups chicken broth (optional)
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).Order now