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Mimi's Sticky Chicken
2 teaspoons salt
1 teaspoon paprika
3/4 teaspoon cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon thyme
1/2 teaspoon white pepper
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 whole roasting chicken, about 3 pounds
1 cup chopped onions
Combine all spices (first 8 ingredients) in small bowl. Rinse chicken, inside and out. Drain well.
Rub spice mixture over skin and the inside of chicken. Place in a resealable plastic bag, seal and refrigerate overnight.
When ready to roast, preheat oven to 250Â° F and stuff cavity with onions. Place chicken breast side down in roasting pan. Roast uncovered at 250ÂºF for about 5 hours,(that's not a typo,it's really 250Âº. Anything over 225Âº is safe as long as the chicken reaches an internal temperature of at least 155Âº, which this does, and more). Baste occasionally with pan juices or until pan juices start to caramelize on bottom of pan and chicken is golden brown.