Slow Roasted Sticky Chickenwith Roasted Vegetables
,1 (4-pound) whole chicken
1 cup onion, coarsely chopped
6 medium red potatoes, quartered
2 handfuls of fresh green beans
olive oil
1 cup chicken broth
For the Spice Rub:
4 teaspoons salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper,1. Preheat oven to 300 degrees F.
2. Remove giblets from chicken; clean the cavity well and pat dry with paper towels.
3. Combine all rub ingredients and spread the spice mixture all over the chicken and under the breast skin.
4. Stuff cavity with onions and place chicken into a roasting pan. Bake chicken for one hour, undisturbed.
5. Add potatoes to the roasting pan, scattering them around the chicken. Drizzle with olive oil. Bake another 40 minutes.
6. Add chicken broth and baste chicken and potatoes. Bake another 30 minutes.
7. Prepare the green beans by snipping the ends and placing in a microwave bowl with 2 tablespoons of water. Microwave on high for 5 minutes.
8. Drain green beans and add to the roasting pan with the potatoes. Baste chicken and vegetables. Bake another 30 minutes.
9. Turn oven up to 375 degrees F and bake an additional 20 minutes to brown the edges of the potatoes and beans. Remove from oven and tent with foil. Let rest for 5 to 7 minutes before carving.
