Sticky Chicken-Roast Chicken From The Freezer

There are certain times when I wish you could smell a picture.  Now is one of those times.

And please note that part of the above picture is fuzzy because the steam was pouring off this baby like a volcano and filling my screen porch (where I take 99% of my pictures) with the aroma of perfectly roasted chicken.  *sigh*  Great for the nose and great for dinner-terrible when you are trying to take a clear picture before your light vanishes…

This recipe is based on the bazillions of Sticky Chicken recipes that are out there.  This is my version, created on the spur of the moment almost exactly 6 years ago when I was expecting my first child and trying to fill my freezer with food for the busy months ahead.  Little did I know that it would become such a fantastic meal for our family!  It could NOT be any simpler.  So if you are looking for some make ahead meals or dinner for tomorrow night, this fits the bill.

The elements of this dish are simple.  Dry rub + chicken = scrumptious dinner.  What makes this even yummier is the fact that the combo of certain herbs and spices make this fantastic crust on the outside that guarantees a scrumptious, juicy chicken.  Just throw it in the oven and roast it.  Done!  Lip smackin good.  However, I do recommend that you wait until it cools just a bit.  Snitching chicken that is steaming hot like a volcano makes for burnt fingers that are hard to type with the following day…
Mmm.  Dusted with dry rub and ready for the oven!  This week, two more that look just like this will be added to my freezer!
Crusted, crispy, and perfect!

Sticky Chicken

Dry Rub:
2 tsp kosher salt
2 tsp paprika (not smoked)
1 tsp dried thyme
1 tsp onion powder
1/2 tsp black pepper
1/2 tsp cayenne pepper, or to taste
1/2 tsp garlic powder

Mix all ingredients together in a small bowl.  Sprinkle and rub the inside and outside of one roasting chicken that has been rinsed and patted dry with paper towels.

*If desired, freeze the chicken at this point.  Just place the seasoned chicken in a freezer bag, squeeze out as much air as possible and seal.  Freeze for several months.  Defrost overnight in the fridge and proceed with the recipe.

Place chicken on a lined sheet pan, small roaster, or large baking dish.  Roast at 350 degrees for 1-1 1/2 hours, or until the internal temp of the chicken reaches 175-180 degrees or the juices run clear when the thigh is pierced.  Cool slightly before carving.