Herbed Baked Chicken

Ingredients:

4 tsp salt
4 tsp herbes de Provence
2 tsp paprika
1 tsp onion powder
1 tsp dried thyme
1 tsp white pepper
1/2 tsp cayenne pepper
1/2 tsp black pepper
1/2 tsp garlic powder
2 onions, quartered
2 (4 pound) whole chickens

Directions:

• In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder
• Remove and discard giblets from chicken.
• Rinse chicken cavity, and pat dry with paper towel.
• Rub each chicken inside and out with spice mixture.
• Place 1 onion into the cavity of each chicken.
• Place chickens in a re-sealable bag or double wrap with plastic wrap.
• Refrigerate overnight, or at least 4 to 6 hours.
• Preheat oven to 250 degrees F (120 degrees C).
• Place chickens in a roasting pan.
• Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C).
• Let the chickens stand for 10 minutes before carving.