Directions:
- In a small bowl, combine all but onion and chicken. Set aside.
- Remove and discard giblets from chicken.
- Rinse chicken cavity and pat dry with paper towel.
- Rub each chicken inside and out with reserved spice mixture.
- Place one onion in the cavity of each chicken.
- Place chicken in a resealable bag or double wrap in with plastic wrap.
- Refrigerate overnight or at least 4-6 hours.
- Preheat oven to 250°F Place chicken in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180°F Let the chickens stand for 10 minutes before carving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 399.24 Kcal (1672 kJ) | ||
| Calories from fat | 245.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.31g | 42% | |
|---|---|---|---|
| Cholesterol | 163.26mg | 54% | |
| Sodium | 1058.78mg | 44% | |
| Potassium | 397.07mg | 8% | |
| Total Carbs | 2.87g | 1% | |
| Sugars | 0.96g | 4% | |
| Dietary Fiber | 0.8g | 3% | |
| Protein | 33.04g | 66% | |
| Vitamin C | 7.2mg | 12% | |
| Iron | 2.1mg | 12% | |
| Calcium | 31.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 192.69 Kcal (807 kJ) | ||
| Calories from fat | 118.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.18g | 42% | |
|---|---|---|---|
| Cholesterol | 78.8mg | 54% | |
| Sodium | 511.02mg | 44% | |
| Potassium | 191.65mg | 8% | |
| Total Carbs | 1.38g | 1% | |
| Sugars | 0.46g | 4% | |
| Dietary Fiber | 0.39g | 3% | |
| Protein | 15.95g | 66% | |
| Vitamin C | 3.5mg | 12% | |
| Iron | 1mg | 12% | |
| Calcium | 15.1mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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