roasted chickens

This recipe for roasted chickens makes a good Sunday dinner. It's fairly simple and the chickens turn out flavorful...except the breast meat can be a bit dry.
You have to plan ahead because the chickens must be prepped the night before you want to serve them.

Roasted Chickens
2 whole chickens (about 4# each)
4 tsp. salt
2 tsp. paprika
1 tsp. onion powder (I leave this out)
1 tsp. thyme. (I use poultry seasoning)
1 tsp. pepper
1/2 tsp. garlic powder
2 onions quartered

Rinse chickens and pat them dry with paper towels inside and out.  Mix spices in a bowl. 

Rub each chicken with spices inside and out.

Place quartered onions inside the body cavity. Wrap with plastic wrap and refrigerate overnight. 

In the morning preheat oven to 250 degrees, remove plastic wrap. Bake chickens uncovered for 5 hours.

Allow to rest in pan drippings about 15 minutes before serving.

Looking at this picture, I see why Junior likes to help take the food to the table. He has the things he likes down at his end...rolls, peas, cranberry sauce. He put the carrot salad and the red potatoes far away.

When we are having broccoli, my older son likes to set that down near my younger son's plate...to annoy him because he doesn't like the smell of it .  (Sigh)...I guess it's just what brothers do.