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Preheat the oven to 400ºF. Discard any packets that are in the cavities of the chicken. Pat the chicken dry with a paper towel. 1 5-6 pound whole young chicken
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 cast iron 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. 2 teaspoons salt, 2 teaspoons paprika, 1 teaspoon black pepper, ½ teaspoon dry mustard, ¼ cup salted butter, 1 small onion
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.