4 tsp salt
4 tsp paprika
2 tsp onion powder
2 tsp dried thyme
2 tsp white pepper
1 tsp cayenne pepper
1 tsp black pepper
1 tsp garlic powder
Two 4 pound Whole Chickens, giblets discarded
2 small or 1 large onion, cut into quarters
How to Make:
In a small bowl combine all the spice ingredients.
Rinse chickens well and pat dry with paper towels.
Rub each chicken inside and out with spice mixture.
Divide onion quarters between chicken cavities.
Place chickens in a large zip-lock plastic bag and refrigerate 4-6 hours or overnight.
Preheat oven to 250 degrees. Remove chickens from plastic and place in a roasting pan.
Bake uncovered, for 5 hours or to a minimum internal temp of 180 degrees.
Remove from oven and let stand 10 minutes before carving.
NO BASTING IS NECESSARY, but you can baste in the first hour if desired.
Chickens will be very moist--fall off the bone moist.
Chicken does not need to be tended to the entire 4 hours.
If only cooking one chicken, ingredients can easily be halved. But I normally make a double batch to have on hand.
If your chickens are smaller cut the roasting time to about 4 hours.
Joan's Notes:
The easiest entertaining meal EVER! Use rub on turkey, game hens steak etc.