Mother'S Sticky Roasted Chicken (Cajun)

• 2 teaspoons salt
• 1 teaspoon paprika
• 3/4 teaspoon cayenne
• 1/2 teaspoon onion powder
• 1/2 teaspoon thyme
• 1/2 teaspoon white pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 3 lbs chicken
• 1 1/2 - 2 cups chopped onions

1. Combine spices and massage mixture into chicken, inside and out, making sure it is evenly distributed deep down into skin. Seal in plastic bag and refrigerate at least 24 hours, or 2 days.
2. When ready to roast, fry chopped onions in a bit of oil to partially cook them before stuffing chicken's cavity as full as possible with the hot onions. Truss the cavity to keep onions in and roast uncovered at 250' about 5 hours, basting occasionally with pan juices, or until pan juices start to caramelize on bottom of pan and chicken is golden brown, skin is crisp.
3. Make a gravy of the pan drippings, with a slurry of flour or corn starch, as with any other roast. Serve with the onions and mashed potatoes.

salt, paprika, cayenne, onion powder, thyme, white pepper, garlic, black pepper, chicken, onions

Taken from www.food.com/recipe/mothers-sticky-roasted-chicken-cajun-498736 (may not work)