• Cooking Time: 5 hours
  • Servings: 6
  • Preparation Time: 10-15 minutes
  • 5 t. garlic salt
  • 2 t. smoked paprika
  • 1 t. onion powder
  • 1 t. thyme
  • 1 ½ t. freshly ground black pepper
  • 2 medium onions, quartered
  • 2 4-5 lb. whole chickens
  1. Soak chickens in cold, salted water for 30 minutes or longer. Drain chicken pat dry. In a small bowl stir together all the spices. Rub each chicken inside and out with spice mixture. Place an onion into the cavity of each chicken. Place chicken in large plastic bag and refrigerate overnight.
  2. Place chicken in roasting pan with whole Yukon gold potatoes and whole carrots. Bake uncovered in an oven preheated to 250F for 5 hours or until chickens reach 165F on an instant thermometer. Let chicken stand 10 minutes before carving and baste with juices first. Thicken juices with cornstarch to make gravy.
This is a delicious rotisserie style chicken that cooks in a low oven while you are free to do something else. The result is a flavorful, moist, and tender chicken the family adores.