|1/2 tsp||cayenne pepper|
|1 tsp||black pepper|
|1 tsp||dried thyme|
|1 tsp||garlic powder|
|1 tsp||onion powder|
|1 tsp||chicken stock powder|
|2 tbsp||olive oil|
|2||onions — chopped for stuffing and roasting|
|fresh rosemary — sprigs for stuffing|
Preheat the oven to 190⁰C.
In a small bowl, combine all the spices except the olive oil.
Start by adding a generous amount of the spice mix into the cavity of the chicken and massage until the whole cavity is well-coated with the spice.
Drizzle 1 tbsp of olive oil on the chicken and use your hands to spread it all over. Sprinkle with the rub mixture and massage all over the chicken until it’s fully coated. Flip the chicken over and repeat.
Face the chicken up then gently separate the skin of the chicken from its body to create a pocket. Season the pocket with some more spice and olive oil.
Tuck the wings back and tie up both legs with a cooking string.
Stuff the chicken with the onion and rosemary sprigs.
Spread the chopped onions in a single layer in a shallow baking pan large enough to hold the chicken, and place the chicken over the onions.
Transfer it to the oven and roast for 90 minutes or until cooked. Let rest for 10 to 15 minutes before carving.