Sarah's Dry Rubbed Chicken

Ingredients

• 0.5 teaspoon cayenne pepper to taste
• 1 teaspoon celery seed 
• 2 tablespoons parsley dried
• 6 cloves garlic crushed
• 1 tablespoon garlic powder 
• 1 teaspoon ground coriander 
• 1 teaspoon ground pepper black
• 1 tablespoon onion powder 
• 2  onions quartered
• 1 tablespoon oregano dried
• 2 tablespoons paprika 
• 2 teaspoons rubbed sage 
• 1 teaspoon sea salt 
• 2 teaspoons thyme leaves dried
• 4 pound meat from a rotisserie chicken whole

Equipment

• bowl
• oven
• plastic wrap
• baking pan
• kitchen thermometer
• aluminum foil

Directions

1. Combine the garlic powder, onion powder, paprika, parsley, oregano, cayenne pepper, sage, thyme, coriander, celery seed, salt, and black pepper in a bowl. Rub the chicken inside and out with the spice blend. Stuff the cavity of the chicken with the crushed garlic and onion.
2. Place into a 9x13-inch baking dish and cover with plastic wrap. Refrigerate 4 hours to overnight.
3. Preheat an oven to 325 degrees F (165 degrees C).
4. Remove and discard the plastic wrap.
5. Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
6. Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.