Roast Sticky Chicken

Serving Size : 6
Spice Mix for 1 Chicken
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 -- as big as you can find
1 cup chopped onion.
In a small bowl, thoroughly combine all the spices. Remove giblets from
chicken, clean the cavity well and pat dry with paper towels. Rub the spice
mixture into the chicken, both inside and out, making sure it is evenly
distributed and down deep into the skin. Place in a resealable plastic bag, seal
and refrigerate overnight.
When ready to roast chicken, stuff cavity with onions, and place in a
shallow baking pan. Roast, uncovered, at 250 degrees for 5 hours (yes, 250
degrees for 5 hours). After the first hour, baste chicken occasionally (every
half hour or so) with pan juices. The pan juices will start to caramelize on the
bottom of pan and the chicken will turn golden brown. If the chicken contains a
popup thermometer, ignore it. Let chicken rest about 10 minutes before carving.

To Freeze.. This can be frozen with just the spice rub on before cooking, but I
prefer to make several of these and cook them completely and freeze fully
cooked. Simply bag and freeze. Warm in the microwave before serving.