Catt's Sticky Chicken:
Spice Mix for 1 Chicken:

4 tsp. salt
2 tsp. paprika
1 tsp. cayenne pepper
1 tsp. onion powder
1 tsp. thyme
1 tsp. white pepper
1/2 tsp. garlic powder
1/2 tsp. black pepper

1 large roasting chicken (as big as you can find)
1 cup chopped onion

In a small bowl, thoroughly combine all the spices. Remove
giblets from chicken, clean the cavity well and pat dry with
paper towels. Rub the spice mixture into the chicken, both
inside and out, making sure it is evenly distributed and down
deep into the skin. Place in a re-sealable plastic bag,
seal and refrigerate overnight.

When ready to roast chicken, stuff cavity with onions, and place
in a shallow baking pan. Roast, uncovered, at 250 degrees for 5
hours (yes, 250 degrees for 5 hours). After the first hour,
baste chicken occasionally (every half an hour or so) with pan
juices. The pan juices will start to caramelize on the bottom of
pan and the chicken will turn golden brown. Let chicken rest
about 10 minutes before carving.

To Freeze.. This can be frozen with just the spice rub on before
cooking, but I prefer to make several of these and cook them
completely and freeze fully cooked. Simply bag and freeze. Warm
in the microwave before serving.

Notes : This recipe is a great way to roast a large chicken for
planned leftovers. It is reminiscent of those rotisserie style
chickens that are so popular now, and it is very easy to make.
The meat comes out very moist and flavorful, so it is as good
leftover as freshly cooked. Please try it and you will never
roast chicken any other way. You need to start this the night
before serving