1. Combine all the spices.
2. Remove the giblets from chicken.
3. Rinse the chicken.
4. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin.
5. Place the seasoned chicken into a 9×13 inch pan, seal with foil and refrigerate overnight.
6. If you’re using chicken parts, just rub the seasoning over both sides of the parts.
7. When you’re ready to roast the chicken, stuff the cavity with onions or oranges.
8. Roast, uncovered, at 250° for 5 hours.
   Roast chicken parts 3-5 hours.
   Roast a turkey 8-10 hours.
9. After the first hour, baste the chicken with pan juices every half hour to 45 minutes.
10. If you don’t have enough juices after 3 hours to baste, add 1 cup of water to the pan.

The chicken will be golden to dark brown with caramelized juices on the bottom.  Let the chicken rest about 10 minutes before carving.