Roast Sticky Chicken

4 tsp. salt
2 tsp. paprika
1 tsp. cayenne pepper
1 tsp. onion powder
1 tsp. thyme
1 tsp. black pepper
1/2 tsp. garlic powder
1 large roasting chicken
1 whole onion, peeled

In a small bowl, combine all the spice.

Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixter into the chicken, both inside and out, making sure it is evenly distributed and down dep into the skin. Refrigerate overnight.

When ready to roast chicken, place onion inside cavite. Place chicken in a shallow baking pan. Roast uncovered at 250 degrees for 5 hours** (I often start it at 325 for an hour then turn it down).

After the first hour, baste chicken frequently with pan juice. The pan juices will start to caramelize on the bottom of the pan and the chicken will turn golden brown.

Let rest for 10 min. before carving.

**This recipe has appeared online since 1991 and been enjoyed at home by thousands of families. However, odern food safety guidelines do not recommend cooking poultry at the low temperature given in this recipe. The US Dept. of Agriculture recommends cooking poultry at oven temperatures of 325F or higher.