1. In a small bowl, mix together the spices. 2. Remove and discard giblets from inside of the chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Try and rub under the skin as well. 3. Place half of the onion quarters 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. 4. If you have a rotisserie, follow the manufacturer instructions to cook the chicken. Remember to remove chicken from bag first. 5. If you do not have a rotisserie, preheat oven to 250 degrees F. 6. Remove from bag and place chickens on their side in a heavy roasting pan and roast 1 hour. Turn onto its other side and sprinkle with several tbsp water; roast 1 hour more. Turn chicken on its back; roast 1 hour more. 7. Turn on its breast; roast 2 hours more, to a minimum internal temperature of 180 degrees F. Let the chickens stand for 10 minutes before carving. ---------------------------------------------------------------------------
Nutrition
Ingredients
