Roasted Chicken
Ingredients
4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 onions, quartered
2 (4 pound) whole chickens
Directions
1. In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
2. Preheat oven to 250 degrees F (120 degrees C).
3. Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving.
My Review
After having some initial 'chicken issues' (which I will not go into here), the family and I decided that this recipe produced a delicious, moist, and flavorful chicken.
I think my favorite part about this recipe is that it is for 2 whole chickens....which leaves plenty of leftovers to use as ingredients in other dinnertime meals. After enjoying the chicken with mashed potatoes and salad on the first night, we used it the next day in a chicken gumbo casserole and again for lunch in some chicken and spinach wraps; so this recipe went a long way....and for that I say, hooray!
***recipe from allrecipes.com
