Whenever I make this, it isn’t hard to turn it into a nice big meal. I can easily cook up some mashed potatoes, stuffing, steamed vegetable, rice, dinner rolls, whatever we need to satisfy the amount of people that I am entertaining. This chicken is yummy enough to serve at a dinner party, but it’s quick and easy too so it’s okay to prepare even on the busiest of week days. The leftovers are always nice to munch on too! Check out what they are saying about this recipe over at All Recipes:
“The pan juices always caramelize at the bottom, and the chicken will turn golden brown…fall-off-the-bone good!”
You won’t believe how good this tastes, and it’s beautiful enough to serve for your next fancy dinner party.
Ingredients
4 teaspoons Morton salt
2 teaspoons McCormick’s 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
Instructions
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.
Preheat oven to 250 degrees F (120 degrees C).
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.
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Quick Tip: Premix your seasonings to save time.
Thanks again to All Recipes for this tasty recipe!