Step 1

Rinse chicken with water, inside and out, then pat dry with paper towels.

Step 2

Rub inside and out chicken with salt, white pepper and bouillon powder and set aside.

Step 3

In a small pan set over medium low heat, combine oil or butter minced garlic, herbs, paprika, onion, and cayenne pepper. Add enough to make so there is enough for basting.

Step 4

Stir for about 30 seconds or 1 minute.

Step 5

Let this mixture sit for a little bit about 5 minutes.

Step 6

Generously rub the chicken with spice combination, then refrigerate until ready to cook.

Step 7

Preheat oven to 375 F. (190 C).

Step 8

Add onions a roasting pan or cast iron, and then place the chicken, breast-side up. Tie the legs of the chicken together with kitchen twine to help hold its shape. Toss the potatoes around the chicken. If desired sprinkle with about a Tablespoon or more of onion powder.

Step 9

Roast in 375 degrees F oven about 1 hour and 15 minutes, or until meat thermometer inserted into thickest part reaches about 170 degrees F, brushing Cajun mixture every 30 minutes and potatoes. Remove from oven; let chicken stand 10 minutes before carving. So the juices settle back into the meat. Serve with the roasted potatoes and a side salad