In a large bowl place cleaned chicken (remove giblets from cavity).
Pour hot water in a bowl large enough to hold the chicken.
Add onion, garlic, thyme, rosemary, black pepper, salt, sugar then stir until the sugar and salt have dissolved.
Next add cold water then place cleaned, whole chicken (remove giblets from cavity) making sure that chicken is completely submerged.
Cover with cling wrap and refrigerate.
If the chicken floats place a weight such as a plate with a few soup cans on the top.
Allow to sit for at least 12 hours but no more than 24 hours.
After 12 hours, remove chicken from the fridge and discard the brine.
Let the chicken sit until it comes to room temperature.
In the meantime preheat oven to 425 degrees.
Next in a small bowl, add salt, paprika, garlic powder and black pepper and stir to combine.
Sprinkle on top and on the inside of the chicken with seasoning mix.
Place in a large roaster pan breast side up and place into oven and bake for 1 ½ hour or until the juices run clear.
Remove from oven and allow chicken to sit for 20 minutes before cutting.
For Garlic Green Beans:
In a wide frying pan over medium heat add butter and canola oil.
When the butter has melted add garlic and stir-fry until edges are lightly browned, about 2 minutes.
Add Chinese long beans then stir fry for 5 minutes.
Add chicken stock, salt and pepper then bring to a boil then cover frying pan and cook for 10-15 minutes or until tender and all liquid is gone.
Remove from heat.