Wednesday, February 4, 2009

Roast Chicken

I found a great recipe for roast chicken that I served on Sunday, and then I lost it. But the basic premis is all you need:

2 whole chickens (about 4 lbs each)
Spices and salt (I used a rotisserie blend)
2 medium onions, quartered

Pat the chickens dry and rub them inside and out with spices. Stuff one onion in each cavity. Place each chicken into a Reynold's oven bag, or wrap with plastic wrap and cut slits to let out steam. Roast chickens at 250F for 5 hours, or until meat thermometer registers 180F.

When I got home from church the chickens were only up to about 160F. (I had used 6 pounders.) So I just turned the oven up to 375 for another 20 minutes or so. They were so moist and tender and I could taste the onion in the chicken. YUM!


Lauren said...

mom even mentioned how good this was in random conversation. Will have to try!

Frances said...

We buy whole roasted chickens from the grocery store. I can't wait to try this and save a little money!