1 sm. frying chicken (2 1/2 to 3 lb.)
1 tbsp. salt
2 tsp. oregano
2 tsp. paprika
2 tsp. thyme
1 tsp. freshly ground black pepper or garlic pepper
1 tsp. garlic powder
1 lg. onion, chopped

Note: This makes about 1/4 cup seasoning; enough for 1 chicken. Double seasonings to roast 2 chickens at a time. Feel free to substitute seasoned salt, dill, celery seed, rosemary, basil, etc. If preferred, salt can be eliminated.

In a small bowl, combine salt, oregano, paprika, thyme, black pepper and garlic powder. Set aside. Rinse and dry chicken. Rub chicken, inside and out, with seasoning mixture. Place chicken in sealed plastic bag for 8 hours or overnight. Remove from the bag. Add chopped onions into cavity. If desired, tie wings and legs so they roast in good shape. Place chicken in roaster with cover.

Heat oven to 300 degrees. Roast chicken, covered, for 1 1/2 to 1 3/4 hours, until very tender and caramelized. If roasting more than 1 chicken at a time, leave room around each so they brown evenly. During roasting, baste chicken with pan juices. Pan juices may thicken and caramelize. To serve, arrange whole chicken on platter, cut in half or disjoint pieces. Makes about 4 servings.