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This recipe is a great way to roast a large chicken for planned leftovers.
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It is reminiscent of those rotisserie-style chickens that are so popular now, and it is very easy to make.
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The meat comes out very moist and flavorful, so it is as good leftover as freshly cooked.
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You need to start this the night before serving.
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In a small bowl, thoroughly combine all the spices.
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Remove giblets from chicken, clean the cavity well and pat dry with paper towels.
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Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin.
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Place in a resealable plastic bag, seal and refrigerate overnight.
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When ready to roast chicken, stuff cavity with onions, and place in a shallow baking pan.
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Roast, uncovered, at 250 degrees F for 5 hours.
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After the first hour, baste chicken occasionally (every half hour or so) with pan juices.
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The pan juices will start to caramelize on the bottom of pan and the chicken will turn golden brown.
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If the chicken contains a pop-up thermometer, ignore it.
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Let chicken rest about 10 minutes before carving.
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Variation: Get a lemon or two, use a fork and poke them full of holes, and put them in the chicken cavity.
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Roast as usual.
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The chicken will be moist, and have a faint lemon taste.
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The meat simply falls off the bones.
