1You need to start this the night before serving.
2In a small bowl, thoroughly combine all the spices.
3Remove giblets from chicken, clean the cavity well and pat dry with paper towels.
4Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin.
5Place in a resealable plastic bag, seal and refrigerate overnight.
6When ready to roast chicken, stuff cavity with onions, and place in a shallow baking pan.
7Roast, uncovered, at 250 degrees for 5 hours.
8After the first hour, baste chicken occasionally (every half hour or so) with pan juices.
9The pan juices will start to caramelize on the bottom of pan and the chicken will turn golden brown.
10If the chicken contains a pop-up thermometer, ignore it.
11Let chicken rest about 10 minutes before carving.
12Variation: Get a lemon or two, use a fork and poke them full of holes, and put them in the chicken cavity.