Combine spices and massage mixture into chicken, inside and out, making sure it is evenly distributed deep down into skin. Seal in plastic bag and refrigerate at least 24 hours, or 2 days.
When ready to roast, fry chopped onions in a bit of oil to partially cook them before stuffing chicken's cavity as full as possible with the hot onions. Truss the cavity to keep onions in and roast uncovered at 250' about 5 hours, basting occasionally with pan juices, or until pan juices start to caramelize on bottom of pan and chicken is golden brown, skin is crisp.
Make a gravy of the pan drippings, with a slurry of flour or corn starch, as with any other roast. Serve with the onions and mashed potatoes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	758.01 Kcal (3174 kJ)
Calories from fat	460.54 Kcal
		% Daily Value*
Total Fat	51.17g	79%
Cholesterol	306.11mg	102%
Sodium	1404.55mg	59%
Potassium	776.79mg	17%
Total Carbs	7.48g	2%
Sugars	2.92g	12%
Dietary Fiber	1.88g	8%
Protein	62.16g	124%
Vitamin C	15.6mg	26%
Iron	3.6mg	20%
Calcium	59.7mg	6%

Amount Per 100 g
Calories	182.63 Kcal (765 kJ)
Calories from fat	110.96 Kcal
		% Daily Value*
Total Fat	12.33g	79%
Cholesterol	73.75mg	102%
Sodium	338.39mg	59%
Potassium	187.15mg	17%
Total Carbs	1.8g	2%
Sugars	0.7g	12%
Dietary Fiber	0.45g	8%
Protein	14.97g	124%
Vitamin C	3.8mg	26%
Iron	0.9mg	20%
Calcium	14.4mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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