whole Roasted spiced chicken

Rednecks can’t live by fried chicken alone, although I sometimes think I wouldn’t mind trying. But we eat chicken more than red meat and so I’m always looking for a good recipe I can run with. This one comes out juicy, deeply browned, and full of aromatic spices. The roasting bag keeps it moist and makes the cleanup easy. Swap seasonings in and out as you see fit to customize this bird for yourself. And you can even make chicken salad out of the leftovers.
1 tablespoon salt
2 teaspoons smoked paprika
1½ teaspoons black pepper
1½ teaspoons Chinese 5-spice powder
1 teaspoon dried thyme
1 teaspoon onion powder
½ teaspoon garlic powder
1 (3-pound) whole chicken
2 tablespoons vegetable oil
2 large onions, roughly chopped
1. In a small bowl, mix together the salt, paprika, pepper, 5-spice powder, thyme, onion powder, and garlic powder. Rub the outside of the chicken with the oil and sprinkle the mixed spices over the skin until the chicken is covered. Put 1 chopped onion into the cavity of the chicken. Put the chicken in a large roasting bag and refrigerate overnight.
2. Preheat the oven to 350°F.
3. Put the remaining onion in the roasting bag with the chicken then put the bag on a baking pan. Bake until golden and cooked through, about 2 hours.
4. Let sit for 10 minutes before removing the chicken from the bag and carving the chicken.

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