Created by brandie on January 2, 2017
Step 1: In a small bowl, mix together all the dry spices.
Step 2: Remove and discard giblets from chicken.
Step 3: Brush both chicken generously all over with olive oil.
Step 4: Put some rubber gloves on your hands, then rub each chicken inside and out with spice mixture.
Step 5: Place 2 onion halves into the cavity of each chicken.
Step 6: Place each chicken in a resealable bag (one chicken in a separate bag, so you will need 2 bags). Refrigerate 24-48 hours.
Step 7: Preheat oven to 250 degrees F (120 degrees C).
Step 8: Place chickens (with onions still inside) in a roasting pan.
Step 9: 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.