Slow-Baked Whole Chicken in a Dutch Oven

2 teaspoons paprika (we like Hungarian)
Kosher salt sprinkled everywhere!!
1 teaspoon dried thyme, fresh if you have it
garlic powder or a whole bulb of garlic unpeeled--just thrown into the chicken cavity
sprinkles of cayenne (red) pepper
twists of freshly ground (black) pepper
1 chopped onion
1 large chicken rinsed and patted dry.
Combine the dried spices in a small bowl - or not. I prefer to wing it-- free-form style
Chop the onion in rough chunks. Add a chopped carrot if there's room!
Remove any giblets from the chicken and then rub the spice mixture all over--even under the skin. If you have one, put prepared chicken on ovenproof trivet inside the Dutch oven. The chicken fat will melt and fall below. Add the onions to the pot and cover and bake in a 225 degree oven for hours. There is no need to add any liquid.
Check and baste occasionally. Throw in half a lemon or lime--into chicken cavity-- if you have them on hand. Cook until chicken is falling off the bone.