Roasted Sticky Chicken

Roasted Sticky Chicken

1 large chicken -- (roasting) or chicken parts.
1 cup onion -- chopped
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 teaspoon white pepper
1 teaspoon thyme
1 teaspoon onion powder
1 teaspoon cayenne pepper
2 teaspoons paprika
4 teaspoons salt

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. Bake at 325 for 3 hours, basting every ½ or so. Cover pan with aluminum foil when cooking. Remove foil for browning at the end of the cooking time.Serve this with some scalloped potatoes or baked potato and a green veggie...yummy! The leftover chicken is wonderful for sandwiches or casseroles, etc.