Ingredients
1 (4 pound) whole chicken
2 teaspoons salt
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon thyme
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/4 teaspoon minced garlic
1 onions, quartered
Directions
Remove and discard any giblets, then thoroughly rinse the chicken inside and out.
In a bowl, combine the spices. Rub the mixture of spices over the chicken, inside and out.
Put the vegetables inside of the chicken for baking.
Place the chicken in a roasting pan and bake uncovered for 5 hours, at 250 degrees F (120 degrees C).
Use a meat thermometer to ensure that the chicken reaches a minimum internal temperature of 180 degrees F (85 degrees C).
When finished cooking the chicken will no longer be pink in the center, and the juices will run clear.
Let the chicken stand for 10 minutes before carving.
Source:
Rotisserie Herb Roasted Whole Chicken : : RoastedChickenRecipes.org