1 3 – 4 lb whole chicken
1 medium onion, cut into chunks
4 t Kosher salt
20 turns of the pepper grinder
1 t Cajun seasoning (like Slap Ya Mama), or to taste
1/2 t garlic powder
1 t onion powder
1 t white pepper
2 t paprika
1 t dried thyme, crushed
Preheat oven to 250 F. Remove giblets from chicken if it has them. Place the chicken into a roasting pan. In a small bowl, mix together thoroughly the salt, pepper, Cajun seasoning, garlic powder, onion powder, white pepper, paprika and thyme and rub this mix all over the inside and outside of the chicken. Cover loosely and refrigerate overnight if possible, to marinate. You can cook them right away also and it is excellent. If cooking right away, roughly chop the onion and stuff into the cavity of the chicken. If marinating overnight, wait to stuff the onion in the chicken until just before roasting. Roast uncovered for 5 hours. After the first hour passes, begin basting the chicken with the pan juices periodically. The chicken is ready when the internal temp is between 175/180 F when an instant read thermometer is inserted into the thickest part of the thigh. Tip: Roast 2 chickens at a time and reserve one for use in other dishes.
Slow Cooker Version: Prepare the chicken as above and refrigerate overnight to marinade if desired. Halve 2 small onions and place in the bottom of a 6 qt crock pot along with 6 – 8 whole red potatoes. You may also line bottom of crockpot with balled up aluminum foil instead of the vegetables if you prefer. Place seasoned chicken on top, cover and cook on low for about 6 – 7 hours or high for 3 – 4, actual time will be dependent on size of chicken. Chicken will be done when an instant read thermometer inserted at the thickest part of the thigh registers 175 F. Use a long fish spatula to extract the chicken whole if possible and let rest before carving. Defat the drippings if desired to make a gravy, or cool, transfer to refrigerator and scoop off fat, freezing the remaining broth for another use. Chicken will be very tender that it may fall off the bone, so this method of preparation is not recommended for a presentation pretty chicken.