Sarah s Dry Rubbed Chicken

1 tablespoon garlic powder

1 tablespoon onion powder

2 tablespoons paprika

2 tablespoons dried parsley

1 tablespoon dried oregano

½ teaspoon cayenne pepper, or to taste

2 teaspoons rubbed sage

2 teaspoons dried thyme leaves

1 teaspoon ground coriander

1 teaspoon celery seed

1 teaspoon sea salt

1 teaspoon ground black pepper

1 (4 pound) whole chicken

6 cloves garlic, crushed

2 onions, quartered

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. Place into a 9x13-inch baking dish and cover with plastic wrap. Refrigerate 4 hours to overnight.

Preheat an oven to 325 degrees F (165 degrees C).

Remove and discard the plastic wrap. 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). 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.