INGREDIENTS

4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
3 tablespoons fresh thyme
1 teaspoon white pepper
½ teaspoon cayenne pepper
½ teaspoon black pepper
½ teaspoon garlic powder
2 onions, quartered
2 (4-pound) chickens

PREPARATION

In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. 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°F.  

Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180°F. Let the chickens rest for 10 minutes before serving.