2 (4 lb)
9 h 0 m
9 h 10 m
- Mix onion powder, thyme, salt, paprika, white pepper, black pepper, cayenne, and garlic powder.
- Remove giblets from chickens. Rinse the chicken cavities. Using a paper towel, pat dry. Rub with the pepper mixture. Put one onion into the cavities. Place chickens in a resealable bag and refrigerate for 4 hours.
- Preheat oven to 250° F (120° C). In a roasting pan, bake chickens for 5 hours (until they reach the internal temperature of 180° F (85° C). Allow them to stand for 10 minutes. Enjoy your Rotisserie-Style Chicken!