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| roast chicken baked all day | |||||
| Ingredients: | |||||
| 1 t | onion powder | ||||
| 4 t | salt | ||||
| 2 t | paprika | ||||
| 1 t | dried thyme | ||||
| 1 t | white pepper | ||||
| 1/2 t | cayenne pepper | ||||
| 1/2 t | black pepper | ||||
| 1/2 t | garlic powder | ||||
| 2 | onions-quartered | ||||
| 2 4 lb | whole chickens | ||||
| Directions: | |||||
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1. In a small bowl, mix together spices. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with a paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chicken in resealable bag or double wrap with plastic wrap. refrigerate overnight or at least 4-6 hours.
2. Preheat oven to 250 degrees F 3. place chicken in roasting pan. Bake uncovered for 5 hours to a minimum internal temp. of 180 degrees. Let chicken sit for 10 minutes before carving. |
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