Chicken-Rotisserie Style

This is as good as the Rotisserie chicken you buy from the store. The chicken just falls off the bones.

INGREDIENTS:

4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
2 onions, quartered
2 (4 pound) whole chickens

DIRECTIONS:

1. 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 resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
2. Preheat oven to 250 degrees
3. Place chickens in a roasting pan. Bake uncovered for 5 hours. Let the chickens stand for 10 minutes before carving.