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
Instructions
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In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder.
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Remove and discard giblets from chicken.
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Rinse chicken cavity, and pat dry with paper towel.
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Rub each chicken inside and out with spice mixture.
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Place one onion into the cavity of each chicken.
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Place chickens in a resalable bag or double wrap with plastic wrap. Refrigerate overnight or at least 4 to 6 hours.
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Preheat oven to 250 degrees F (120 degrees C).
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Place chickens in a roasting pan.
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Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C).
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Let the chickens stand for 10 minutes before carving.
