Oh, this is a prep the day before recipe. It marinates in a lovely spice mixture over night. I did get this recipe online, but I cant remember my source for it.
2 tsp paprika
1 tsp cayenne pepper
1 tsp white pepper
1 tsp onion powder
1 tsp thyme
1/2 tsp garlic powder
1/2 tsp black pepper ground
1 large roasting chicken (I used a fresh one)
2 large onions peeled
Blend all the spices together and set aside
Take the chicken and remove any giblets (the yucky stuff on the inside, mine didn't have any)
Wash the chicken inside and out.
Sprinkle some of the spice mixture on the inside of the chicken and stuff it with the onions.
Rub the remaining spice misture on the chicken, all over
Cover and refrigerate over night
Preheat the oven to 130C
Place the chicken/s (you can double the recipe) into a lined baking tray, and cook for 5 hours.
Once cooked allow the chickens to sit for 10 minutes before carving.
I cooked the chicken breast side down. It wont need any more than 5 hours for cooking. I cooked 2 for 6 hours and it was a tad dry. The part of the skin that isn't sitting in their juices will be quite crispy too. An option is to baste the chicken every half an hour while its cooking, but every time I've made this I've forgotten to do this even once. Hehe.