Slow Roasted Chicken Rotisserie Style

Ingredients

4 teaspoons kosher salt

2 teaspoons paprika

1 teaspoon onion powder

1 teaspoon dried thyme

1 teaspoon pepper

½ teaspoon cayenne pepper

1 teaspoon garlic powder

2 (4 pound) whole chickens

2 onions, quartered

1 stick of butter

directions

Mix together salt, paprika, onion powder, thyme, black pepper, cayenne pepper, and garlic powder in a small bowl; set aside. Remove and discard giblets from chicken. Rinse chicken cavity; pat dry with paper towels. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Cube the butter and place chunks under slits in the skin fo the chickens at the breast, thigh and the rest in the cavity with onions. Place chickens in resealable plastic bags or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours. Preheat the oven to 250 degrees F (120 degrees C). Place chickens in a roasting pan. Bake uncovered until an instant-read thermometer inserted into the meat near the bone reads at least 165 degrees F (74 degrees C), about 5 hours. Let chickens rest for 10 minutes before carving. Serve with herbed mashed potatoes, roasted asparagus and rolls. Serves 6-8.