Rotisserie-Style Chicken

2 teaspoons salt
1-1/4 teaspoons paprika
1 teaspoon brown sugar
3/4 teaspoon dried thyme
3/4 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
1 broiler/fryer chicken (3 to 4 pounds)
1 medium onion, quartered

Mix the first 7 ingredients. Rub over the outside and inside of chicken. Place in a large dish. Cover and refrigerate 8 hours or overnight.
Preheat oven to 350°. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together. Place onion around chicken in pan.
Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/4 to 1-1/2 hours. Baste occasionally with pan drippings. (Cover loosely with foil if chicken browns too quickly.)
Remove chicken from oven; tent with foil. Let stand 15 minutes before slicing.