About this recipe:These chickens are rubbed with spices, then slow roasted in the oven for 5 hours. A great recipe for a rainy weekend!
2 dessertspoons salt
1 dessertspoon paprika
1 teaspoon dried thyme
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
2 whole chickens
2 onions, quartered
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Method Prep:10min › Cook:5hr › Ready in:5hr10min
In a small bowl, mix together spices.
Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable plastic bag or double wrap with cling film. Refrigerate overnight, or at least 4 to 6 hours.
Preheat oven to 120 C / Gas mark 1/2.
Place chickens in a roasting tin. Bake uncovered for 5 hours, to a minimum internal temperature of 85 C. Let the chickens stand for 10 minutes before carving.
Watch our video to see how to make a perfectly roasted chicken every time. Watch now!