4 tsp. salt
2 tsp. paprika
1 tsp. cayenne pepper
1 tsp. onion powder
1 tsp. thyme
1 tsp. white pepper
1/2 tsp. garlic powder
1/2 tsp. black pepper
1 large roasting chicken
1 cup chopped onion
In a small bowl, combine all spices.
Remove giblets from chicken, and clean cavity well.
Pat dry with papertowels.
Rub the spice mixture into the chicken both inside and out, making sure it is evenly distributed and deep down in the skin.
Place in a zipper food storage bag or plastic wrap and refridgerate overnight.
When ready to roast, stuff cavity with onions and place in a shallow baking pan.
Roast uncovered at 250 degrees for 5 hours. After first hour, baste chicken every 30 mins with pan juices.
The pan juices will start to carmelize on the bottom of the pan and the chicken will turn golden brown.
Let chicken rest 10 mins before carving.
Pairs Well With
Best chicken I have EVER had!