Virtual Sefer kathyt's Roast Sticky Chicken

Shared by: kathyt
Roast Sticky Chicken
1 Large chicken (roasting)
1 cup onion, chopped
1/2 tsp. black pepper
1/2 tsp. garlic powder
1 tsp. white pepper
1 tsp. thyme
1 tsp onion powder
1 tsp. cayenne pepper
2 tsps. paprika
4 tsps. 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 re-sealable plastic bag, seal, and refrigerate overnight.

When ready to road the chicken, stuff cavity with onions, and place in a shallow baking pan. Roast, uncovered, at 250 degrees F for 5 hours. After the first hour, baste chicken occasionally (every half hour or so) with pan juices (It may take a while to have pan juices). The pan juices will start to caramelize onthe bottom of pan and the chicken will turn golden brown. If the chicken contains a pop-up thermometer, ignore it. Let chicken rest about 10 minutes before carving.