INGREDIENTS
- Cooking Time: 300
- 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
DIRECTIONS
- 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.
