Sticky Chicken - Genuis recipe

Ingredients:

1. 1 teaspoon salt
2. 2 teaspoons paprika
3. 1 teaspoon cayenne pepper
4. 1 teaspoon onion powder
5. 1 teaspoon thyme
6. 1 teaspoon white pepper
7. 1/2 teaspoon garlic powder
8. 1/2 teaspoon black pepper
9. 1 large roasting chicken (3-4 lbs.)
10. 1 cup chopped onion

Directions:

    1. 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.

    2. When ready to roast chicken, stuff cavity with onions, and place in a shallow baking pan. Roast,                  uncovered, at 250° F for 5 hours. After the first hour, baste the chicken occasionally (every half hour or        so) with pan juices. The pan juice will start to caramelize on the bottom of the 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.