Discard any packets that are in the cavities of the chicken. Pat the chicken dry with a paper towel.
Place an oven safe wire rack in a 5 quart dutch oven or roasting pan. (The wire rack is optional, but I use one with handles so the chicken is easier to get out of the dutch oven.)
Place the chicken on the wire rack in the dutch oven or roasting pan.
In a small bowl, combine the salt, paprika, pepper and dry mustard.
Sprinkle this mixture all over the outside of the chicken.
Place the butter and quartered onion in the cavity of the chicken.
Place the chicken (uncovered) in the preheated oven and bake for 80-90 minutes or until the chicken tests done (165ºF in the thickest part of the thigh, not touching the bone). Check the chicken at 1 hour. We bake this at a high temperature so if the outside is getting too brown, lower the oven temperature to 350ºF.
Baste the top of the chicken with some of the juices. Then allow the chicken to rest for 10 minutes, slice and serve.
Refer to the article above for more tips and tricks.The calories shown are based on the chicken serving 8 people, with 1 serving being 1/8 of the meat. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**