ROAST STICKY CHICKEN
4 tsp. salt
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 for 5 hours (yes 250 degrees for 5 hours) after the first hour, baste chicken occasionally (every half hour or so) with pan juices will start to caramelize on the bottom of pan and the chicken will turn golden brown.
If the chicken contains a pop-up therometer, ignore it. Let chicken rest 10 minutes before carving.
Submitted by: Tammie
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 
