-
(Day 1) Blend all spices together and set aside.
-
Remove neck and giblets from chicken cavity, rinse well inside and out, and pat dry with paper towels.
-
Rub with spice mixture, both inside and out, then stuff cavity with onions.
-
Wrap in a resealable"food grade" plastic bag (I just use a new, unscented, white kitchen can liner.), tie closed, and refrigerate overnight.
-
(Day 2) Remove from plastic bag and place in a shallow baking pan.
-
Roast uncovered in a 250 F oven 5 hours.
-
(This is not an error, I repeat, 250 F for 5 hours!) If the chicken contains a pop-up thermometer, ignore it.
-
Baste with drippings every 30 minutes after the first hour.
-
(I admit I'm not consistent on this point, but it still comes out wonderful!) Let rest for 10 minutes before carving.