Slow Roasted Chicken

• 2 teaspoons Salt
• 2 teaspoons Paprika
• 1 teaspoon Black Pepper
• 1/2 teaspoons Onion Powder
• 1/2 teaspoons Thyme
• 1/4 teaspoons Cayenne Powder
• 1/4 teaspoons Garlic Powder
• 1 whole Roasting Chicken, About 4-5 Pounds
• 1 whole Onion, Peeled And Quartered
• 1 whole Lemon, Quartered
• 3 cloves Garlic

1. Preheat the oven to 250 degrees (F).
2. Mix together all the spices in a small bowl.
3. Rinse and dry the chicken.
4. Rub the chicken with the spice mixture, inside and out.
5. If you have the time, let it marinate in the fridge for 4-6 hours, or overnight.
6. If not, just go ahead and stuff the cavity with the onion, lemon and garlic.
7. Place the chicken in a roasting pan.
8. Insert a thermometer into the deepest part of the chicken.
9. Cook until an internal temperature of 175 degrees.
10. Let rest for 10 minutes to finish cooking and reabsorb juices.
11. Carve and serve.

salt, paprika, black pepper, onion powder, thyme, cayenne powder, garlic, roasting chicken, onion, lemon, garlic

Taken from tastykitchen.com/recipes/main-courses/slow-roasted-chicken/ (may not work)