"Sticky" Chicken

Have you ever bought a whole chicken from the store? was it amazing? They are usually slow roasted and seasoned perfectly. After a ton of trial and error I have figured it out, and sharing it will you!  This recipe is a 2 day process with very simple steps.

1 Meduim- Large Whole chicken
1 TBS Salt
2 tsp paprika
1 tsp cayenne powder
1 tsp onion powder
1 tsp garlic powder
1 tsp dill weed
1 tsp white pepper
1/2 tsp black pepper
1 large onion- peeled and quartered
1 large plastic food safe bag
1 cup water

(all the spices need to be dried)
 Day 1 Rinse and remove the neck and insides of the chicken, pat dry with paper towels.  Mix all the spices together and the rub all other the chicken outside and inside. I did this in the sink cause it gets a little messy. After rubbing the chicken, stuff the onions in the cavity. Place the chicken in the plastic bag and seal tight. Refrigerate overnight.
Day 2 Preheat the oven to 250*  Remove the chicken from the plastic bag and place in a baking dish, add 1 cup water to the bottom on the dish.  Bake for 5 hours at 250*.  After baking for 1 hour baste the chicken every 30 min with the juices. Let the chicken rest for 10-15 min before carving and enjoying- and you WILL Enjoy!