4 teaspoons salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1Teaspoon Thyme Leaves
4-) pound chicken whole, roasting
1 onion quartered
In a small bowl, thoroughly combine all the dry spices. Remove giblets from chicken ( I ave had too many HORROR Stories about the insides being left in the 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. (If time allows doing this overnight improves the flavor but is not neccessary)
Stuff cavity with onions,whole garlic cloves, and fresh herbs. (I also put some herbs under the skin) and place in a shallow baking pan(spray with cooking spray .Roast, (Covered for 1st 2 hours), at 250 degrees for 5 hours.
Cooking tip from Grandma:
Want to make sure your baked chicken does not dry out? Put a pan of water under the rack you are cooking on it will keep moisture in the oven. This tip has to be one of the best I ever received. I am always complimented on my chicken being moist even boneless chicken breasts!
After the first hour, baste chicken occasionally (every half 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. If the chicken contains a pop-up thermometer, ignore it.
Let chicken rest about 10 minutes before carving.
Variation: Get a lemon or two, use a fork and poke them full of holes, and put them in the chicken cavity. Roast as usual. The chicken will be moist, and have a faint lemon taste.