Sticky Chicken - Rotisserie Style

I haven't posted in awhile, but we've been quite busy!
I made this chicken last night and it was really good!!!




2 teaspoons salt
1 teaspoons paprika
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 onion, quartered
4-4.5 pound whole chicken





In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder.
Remove and discard giblets from chicken.
Rinse chicken cavity, and pat dry with paper towel.
Rub chicken inside and out with spice mixture.
Place 1 onion into the cavity of the chicken.
Place chicken in a resealable bag or double wrap with plastic wrap.
Refrigerate overnight, or at least 4 to 6 hours. (I did for about 3 hours)
Preheat oven to 425 degrees F.
Place chicken in a roasting pan.
Bake uncovered for 20 minutes.
Reduce heat to 350 and cook for an additional 1.5 hours or until it's at a minimum internal temperature of 180 degrees F.
Let the chicken stand for 10 minutes before carving.

I served with smashed potatoes (with sour cream and chives) and green beans.