{"id":2762,"date":"1999-12-04T13:04:19","date_gmt":"1999-12-04T13:04:19","guid":{"rendered":"https:\/\/www.fiveforks.com\/katfood\/sticky-roasted-chicken\/"},"modified":"1999-12-04T13:04:19","modified_gmt":"1999-12-04T13:04:19","slug":"sticky-roasted-chicken","status":"publish","type":"post","link":"https:\/\/www.fiveforks.com\/katfood\/sticky-roasted-chicken\/","title":{"rendered":"Sticky Roasted Chicken"},"content":{"rendered":"<div class=\"asset-body\">\n<p>2 tsps. salt<br \/>\n1 tsp. paprika<br \/>\n3\/4 tsp. cayenne pepper<br \/>\n1\/2 tsp. onion powder<br \/>\n1\/2 tsp. thyme<br \/>\n1\/2 tsp. white pepper<br \/>\n1\/4 tsp. garlic powder<br \/>\n1\/4 tsp. black pepper<br \/>\n1 3-lb chicken<br \/>\n1 c. chopped onions<\/p>\n<\/div>\n<p><!--more--><\/p>\n<div class=\"asset-more\" id=\"more\">\n<p>In a small bowl, thoroughly combine salt, paprika, cayenne pepper, onion powder, thyme, white pepper, garlic powder &amp; black pepper. Rub mixture into chicken, inside &amp; out, patting mixture into skin to make sure it is evenly distributed &amp; down deep into skin. Place in sealable plastic bag, seal &amp; refrigerate overnight. When ready to roast chicken, stuff cavity with onions. Roast, uncovered, at 250 about 5 hours, basting occasionally with pan juices, or until pan juices start to caramelize on bottom of pan &amp; chicken is golden brown. Makes 4 servings.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>2 tsps. salt 1 tsp. paprika 3\/4 tsp. cayenne pepper 1\/2 tsp. onion powder 1\/2 tsp. thyme 1\/2 tsp. white pepper 1\/4 tsp. garlic powder 1\/4 tsp. black pepper 1 3-lb chicken 1 c. chopped onions<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"class_list":["post-2762","post","type-post","status-publish","format-standard","hentry","category-chicken"],"_links":{"self":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts\/2762","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/comments?post=2762"}],"version-history":[{"count":0,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts\/2762\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/media?parent=2762"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/categories?post=2762"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/tags?post=2762"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}