Roasted Chicken-Rotisserie Style

I'm officially pre-warning you I was up almost all night with a sick 2 year old. By this point in the evening I'm having trouble functioning on the lack of sleep and his fever is returning again and I'm sure tonight will not be good either. If I'm making no sense at all you know what the problem is! Now for the chicken recipe.... I've been super excited for days anticipating this chicken recipe. I just knew it was going to be a good one and boy was I right. Chase's sick, but still ate all this chicken off his plate and wanted more. At only 96 cents a serving I will be adding this into my recipe rotation. Please excuse my lack of sleep photography.

ROASTED CHICKEN-ROTISSERIE STYLE

2 teaspoons salt
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1 onions, quartered
1 (4 pound) whole chicken

In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub chicken inside and out with spice mixture. Place 1 onion into the cavity of chicken. Place chicken in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours. Preheat oven to 250 degrees.
Place chicken in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chicken stand for 10 minutes before carving.