In a small bowl, thoroughly combine all the spices. Remove giblets from
chicken, clean the cavity well and pat dry with paper towels. Rub the spice
mixture into the chicken, both inside and out, making sure it is evenly
distributed and down deep into the skin. Place in a resealable bag, seal and
refrigerate overnight.
When ready to roast chicken, stuff cavity with onions, and place in a
shallow baking pan. Roast, uncovered at 250 degrees for 5 hours (yes, 250
degrees for 5 hours). After the first hour, baste chicken occasionally (every
half hour or so) with pan juices. The pan juices will start to caramelize on
the bottom of pan and the chicken will turn golden brown. If the chicken
contains a pop-up thermometer, ignore it. Let chicken rest about 10
minutes before carving.