Slow Roasted Whole Chicken

• 1/2 teaspoon salt
• 1 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/4 teaspoon dried thyme (rubbed between fingers)
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder (or to taste)
• 1 tablespoon fresh minced garlic (can use less)
• 1 (3 1/2-4 lb) whole chickens
• 2 -3 tablespoons oil
• 1 large onion, quartered

1. In a small bowl mix together salt, paprika, onion powder, thyme, black pepper and garlic powder.
2. Rinse the chicken and inside cavity under cold water, then pat dry using paper towel.
3. Rub the chicken all over with oil.
4. Rub the inside cavity with minced garlic, then season with white salt (or you may use the spice mixture for the cavity).
5. Rub the outside of the chicken all over with the spice mixture.
6. Place in a glass dish cover with plastic wrap then refrigerate for up to 8-24 hours.
7. Set oven to 275u0b0F.
8. Place the chicken in a greased roasting pan, then place the onion quarters inside the cavity.
9. Bake uncovered for about 4-1/2 hours or until very tender.
10. Tent the cooked chicken with foil and let rest 15 minutes before carving.

salt, paprika, onion powder, thyme, black pepper, garlic, garlic, whole chickens, oil, onion

Taken from www.food.com/recipe/slow-roasted-whole-chicken-215980 (may not work)