Rotisserie Style Chicken

This recipe makes two whole chickens.  I often mix up the spices and just use the rub for one chicken.  Also the recipe calls for refrigeration for four to six hours before baking.  I don't always do that either but the spices do penetrate the skin a little better if the chicken refrigerates with the spices. 


4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 quartered onions
2 - 4 pound whole chickens

• Preheat oven to 250 degrees
• Mix together spices.  Remove any giblets from chicken and rub the chicken with the spice mixture.  Place one onion is the cavity of each chicken and place chickens in a resealable bag or plastic wrap.  Refrigerate overnight or at least 4-6 hours.
• Place chickens in roasting pan and bake uncovered for 5 hours.  Let chickens stand for 10 minutes before serving.