Sticky Chicken

This might be the best and easiest roast chicken you've ever tasted. 
It seems a little strange, but it's a family favorite, and company loves it, too!

     1-1/4 teaspoons salt 
     1 teaspoon paprika 
     3/4 teaspoon cayenne pepper 
     1/2 teaspoon onion powder 
     3/4 teaspoon thyme 
     1/2 teaspoon white pepper 
     1/4 teaspoon garlic powder 
     1/4 teaspoon black pepper 

     1 whole roasting chicken, about 3.5 pounds  
     1 cup chopped onions 

Combine all spices (first 8 ingredients) in small bowl. 

   1.Rinse chicken, inside and out and drain well. 
   2.Rub spice mixture over skin and the inside of chicken. 
   3.Place in a resealable plastic bag, seal and refrigerate overnight. 
   4.When ready to roast, stuff cavity with onions. 
   5.Place chicken breast side down in roasting pan. 
   6.Roast uncovered at 250ºF (that's not a typo...it's really 250º! Anything over 225º
is safe as long as the chicken reaches an internal temperature of at least 155º, which 
this does, and more) for about 5 hours. Baste occasionally with pan juices or until pan 
juices start to caramelize on bottom of pan and chicken is golden brown. 

Serves 4.

 /\/\ichael  =================
   & Ms.     /\/\ | /-\ /\/\ |
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