Roast Chicken Rotisserie Style!

4 teaspoons salt
2 teaspoons paprika
1 1/2 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon minced garlic
2 onions, quartered
1 6 pound chicken

Directions
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 each chicken inside and out with spice mixture. Place 1 onion and 1 teaspoon minced garlic 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 F (120 degrees C).
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 chickens stand for 10 minutes before carving.

Leftovers are great for chicken salad, chicken soup, pasta dishes, and chicken salad sandwiches