Finger Lickin' Yummy

                                           

I could just write the recipe for this, but you KNOW I have a story to tell about it. :) Last night we had the missionaries over. I was going to fix fish since I knew they wouldn't appreciate a veg meal. I had a nagging feeling that it wasn't going to go over well, so we called to see if that would be ok. In the background one of them said, "I DON'T LIKE FISH". That's ok. I want them to eat what they like, and hey, when they came to dinner we found out the same guy had never had Italian dressing for salad. Never? He has a long mission ahead of him! I found a recipe for a rotisserie style roast chicken that got rave reviews so I decided to do that. Even though I almost threw up "dressing" it, it smelled so good and looked JUST like the picture that I tried it and it was soooooo good! Anyway, I always like a good new recipe so I thought I'd share. This recipe makes 2 chickens, but you can halve it too. 

4 tsp. salt

2 tsp. paprika

2 tsp. onion powder

1 tsp. dried thyme

1/2 tsp. black pepper

1/2 tsp. cayenne pepper

1 heaping tsp. garlic powder

2 onions quartered

2 (4 pound) whole chickens

In a small bowl, mix all the spices. Remove giblets from chicken. Rinse chicken (and cavity) and pat dry with paper towel. Rub with Olive Oil. Rub inside and out with spice mixture. Place one onion into the cavity of each chicken. Wrap in plastic and refrigerate overnight or at least 4-6 hours. (SHA! I read this recipe about 7 hours before we were eating, so my birds got no such treatment.)

Preheat oven to 250 degrees. Place chickens in roasting pan. (I added about a cup of broth to the bottom). Bake uncovered for 5 hours or till the temp. reaches 180. The drippings from this made a marvelous, delicious, tasty gravy.  

UPDATE!! I made this for the second pair of missionaries in our ward and added the zest of one lemon to the rub and substituted a lemon for one of the onions for inside the bird. SO GOOD!