Roast Chicken

2 whole chickens about 4 lbs each
1 onion
1 lemon
4 tsp salt
1 tsp white pepper
½ tsp cayenne pepper
1 tsp onion powder
1 tsp dried thyme
½ tsp black pepper
½ tsp garlic powder
2 tsp paprika

1. In a small bowl, mix together all spices. Remove and discard giblets from chicken. Rinse chicken cavity and pat dry with a paper towel. Rub each chicken inside and out with spice mixture. Stuff with onion and lemon slices. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4-6 hours.

2. Preheat oven to 250 F

3. Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees. Let chicken stand 10 min before carving

SOOOO good!!!When the whole chickens go on sale for 59 cents a pound, I buy as many as I can. I always cook 2 at a time. One, we eat that night and use leftovers for salads and sandwiches. The other cooked chicken I shred up and put into freezer bags to use in casseroles that month (like chicken broccoli, chicken enchiladas, stuffed quesadillas…)It’s a great way to save time and $ and tastes great.