Reprinted from The Blood Type Diet Website (

Roast Sticky Chicken


I found this on FriendlyFreezer@Onelist and modified it for blood type. It is delicious. I quadrupled the recipe and froze the chickens. I heated at 250F for another hour after thawed.

  • 1-1/3 Tablespoon salt
  • 2 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon thyme
  • 1/2 teaspoon garlic powder
  • 1 Tablespoon sugar
  • 1 large roasting chicken
  • 1 cup onion, chopped
How to make it:
  1. In a small bowl, thoroughly combine all the spices.
  2. Remove giblets from chicken, clean the cavity well and pat dry with paper towels.
  3. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin.
  4. Place in a resealable plastic bag, seal and refrigerate overnight.
  5. When ready to roast chicken, stuff cavity with onions, and place in a shallow baking pan.
  6. Roast, uncovered, at 250 degrees for 5 hours (yes, 250 degrees for 5 hours).
  7. After the first hour, baste chicken occasionally (every half hour or so) with pan juices.
  8. The pan juices will start to caramelize on the bottom of pan and the chicken will turn golden brown.
  9. If the chicken contains a pop-up thermometer, ignore it.
  10. Let chicken rest about 10 minutes before carving. Freeze all or part in ziplocs after baking.
  11. Thaw and reheat, or use meat cold.