This is so easy, so moist, and so good. I never buy it from the store anymore. The meat will fall off the bone, and the skin is nice and crispy. I use any left over meat for a pot pie, soup, or wraps.
*2 teaspoon salt
*1/2 teaspoon garlic powder
*1 teaspoon onion powder
*2 teaspoons paprika
*1 teaspoon dried thyme
*1/2 teaspoon cayenne pepper
*1/2 teaspoon black pepper
*1 teaspoon white pepper
*2 tablespoons minced garlic
*2 small onions, quartered
*2 (approx. 4 pound) whole chickens
~Mix together all spices, in a small bowl.
~Remove giblets from chicken. (discard or freeze until ready to make chicken stock)
~Rinse chicken inside and out.
~Pat dry with paper towel.
~Rub each chicken inside and out with spice mixture.
~Place 1 onion (quartered) & 1 tablespoon minced garlic into the cavity of each chicken.
~Place chickens into a zip-lock bag and refrigerate over night. (if you don't have a bag, double wrap it with plastic wrap.
~Preheat oven to 250 degrees.
~Place chickens in a roasting pan.
~Bake uncovered for 5 hours. (internal temp. 180 degrees) Check it in 4 1/2 if your oven cooks hot.
~Let the chickens stan for 10 minutes before carving them. This will help to keep them moist.
**You can also cook this in a slow cooker.
~ I cut the seasoning in half (only because I can only fit one chicken into my slow cooker at a time).
~Place the chicken in the slow cooker after in sitting in the seasoning over night in the fridge.
~Cook on low for 7-8 hours or high for 6-7 hours.
Helpful Hint: If you aren't going to be home to put the chicken in the oven 5 hours before you are going to be home, use the delay timer on your oven that most ovens have.
If you have a small family, freeze the second chicken (raw), with the spices on and the onion & garlic in the cavity. When you are ready to use it, let it thaw and cook as directed.