Pierre Thaim's Cameroonian Chicken

• 1 Medium Onion (Ideally red)
• 1 tablespoon Mustard
• Kosher Salt
• 1/2 tsp Cayenne Pepper
• 2 tablespoon vinegar
• 2 tablespoon water

Marinate over night

Wrap tightly in brown kraft or butcher's paper and bake at 350 so that it steams in its own juices for 1-2 hrs.