Total Calories: 30
In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well, and pat dry with paper towels. Rub spice mixture into chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a resealable plastic bag, seal, and refrigerate overnight.
When ready to roast chicken, stuff cavity with onion, and place in a shallow baking pan. Roast uncovered at 250° for 5 hours. After the first hour, baste chicken occasionally (every half hour or so) with pan juices. The pan juices will start to caramelize on bottom of pan and chicken will turn golden brown. If chicken contains a pop-up thermometer, ignore it. Let chicken rest about 10 minutes before carving.
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