Sticky chicken is truly delightful. It has been a cherished dish in our family since I discovered the recipe online over 17 years ago on Mimi’s Cyber Kitchen. This recipe was also among the first included in my Once a Month Cooking Chicken Plan, which I am currently revising for the new website. The previous version can be found here.
The original recipe specifies a whole chicken; however, I have modified it over the years to suit my family’s needs and budget. We have successfully prepared it using whole turkeys, turkey breasts, and chicken legs. My adaptations have transformed the recipe significantly, although some spices and the slow roasting method remain unchanged. The result is undeniably delicious.
I can still purchase 10 lb bags of chicken leg quarters for approximately .59 to .69 per pound, typically at Walmart. This remains an excellent bargain and an economical way to feed a family. We find that 10 pounds yields a double batch sufficient for the five of us. In my household, I currently have a hungry teenager who adores Sticky Chicken, a husband with a high metabolism who often consumes more than the teenager, and two small children who eat sparingly. Your experience may differ, but we manage to enjoy two dinners from this for only $5 to $6. We appreciate having leftovers, which freeze well, although they rarely make it to the freezer!
This recipe requires minimal preparation time but takes three hours to cook. I used to prepare it frequently as a stay-at-home mom, but as a working mother, I now reserve it for the weekends. My children still insist that the secret ingredient is “love.” Whenever I prepare this dish, the enticing aroma fills our home for hours, prompting the kids to repeatedly ask, “WHEN is dinner, Mom???” To them, the entire house emanates the scent of “love.”
Roasted Sticky Chicken Legs Recipe
- Prep time: 15 mins
- Cook time: 3 hours
- Total time: 3 hours 15 mins
This very easy, very frugal main dish is a family favorite and fills our home with delicious smells!
- Author: Sophia
- Recipe type: Dinner
- Cuisine: American
- Serves: 10 servings
Ingredients
- 4 tsp salt
- 2 tsp paprika
- ½ tsp cayenne pepper
- 1 tsp onion powder
- 1 tsp thyme
- ½ tsp garlic powder
- ½ tsp black pepper
- 10 lb bag of chicken leg quarters
- garlic scapes or scallions (optional)
Instructions
- In a small bowl, thoroughly combine all the spices. Set aside.
- With a sharp chef’s knife, divide the leg quarters, cutting through the joint between the leg and thigh. Trim excess fat if desired, but leave the skins on for the best taste.
- Arrange the chicken in one layer in a large pan (I use two pans).
- Sprinkle the chicken legs evenly with the spice mixture.
- Roast, uncovered, at 250° F (121° C) for 3 hours.
- After the first hour, baste chicken once or twice with pan juices.
- Before serving, drain the pan juices into a large saucepan. Don’t worry about separating the fat. Add a cup of flour, and make Stick Chicken gravy! Often enough of the spices will be in the juices to give is a nice flavor with a slight kick from the cayenne. If not, just add a few more in there to taste. Serve with mashed potatoes. Mmmmm.
Notes
Make ahead for the freezer:
You can prepare this one ahead of time and then defrost. Just cut up the chicken and freeze. You can put the spice mixture in a baggy and attach it to the bagged chicken or make it later. Once defrosted and arranged in the pan, sprinkle with spices. I’ve tried freezing with the spices in the bag and it was “ok” but seems a bit diluted. I had to add more spices to get the wonderful, spicy crust.
Credit: I’ve adapted this recipe from the original Sticky Chicken Recipe found on Mimi’s Cyber Kitchen.
