January 02, 2017
Dinner, Main Dish, Poultry,
Chicken, Easy/Beginner Cooking, Entertaining, Father's Day, Passover, Rosh Hashanah, Sunday Dinner, Oven Roast, Gluten-Free, High Protein, Low Carbohydrate, No Eggs, Non-Dairy, Whole Chicken, Kosher Meat more
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"You will need to start this a day or two ahead, the chickens are rubbed with a spice mixture, then marinated for 24-48 hours and then they are slow roasted in the oven for 5 hours."
In a small bowl, mix together all the dry spices.
Remove and discard giblets from chicken.
Brush both chicken generously all over with olive oil.
Put some rubber gloves on your hands, then rub each chicken inside and out with spice mixture.
Place 2 onion halves into the cavity of each chicken.
Place each chicken in a resealable bag (one chicken in a separate bag, so you will need 2 bags). Refrigerate 24-48 hours.
Preheat oven to 250 degrees F (120 degrees C).
Place chickens (with onions still inside) 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.
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