Created by LindasBusyKitchen on October 21, 2012
Step 1: In a small bowl mix salt, pepper, cayenne pepper, paprika, onion powder, thyme, and garlic powder together.
Step 2: Remove and discard the pouch of giblets from the chicken.
Step 3: Rinse chicken cavity with cool water, and pat dry with paper towels.
Step 4: Rub chicken with oil inside and out, and under the skin with spice mixture.
Step 5: Place 1 onion into each cavity of the chicken.
Step 6: Place chicken in a resealable bag, or double wrap with plastic wrap.
Step 7: Refrigerate overnight, or at least 4-6 hours.
Step 8: Preheat oven to 325 degrees.
Step 9: Place chicken in a roasting pan. Bake uncovered for 1 1/2-2 hours, to a minimum internal temperature of 180 degrees F. Insert a meat thermometer into the thickest part of the thigh to check for doneness. When the juices run clear the chicken is done.
Step 10: Baste a few times the last hour, if not using rotisserie.
Step 11: Let the chicken stand, covered in foil, for 10 minutes before carving.