Juicy, restaurant quality chicken with a zing of lemon and a hint of smoke and spice.
In a small bowl, mix together all dry seasonings, salt through garlic powder.
Rinse the chicken cavities under cold water, removing and discarding giblets. pat the chicken dry with paper towels.
Rub 4 teaspoons of the seasonings on the outside of each bird, and ½ teaspoon in each cavity. Place 4 quarters of onion, and 2 smashed garlic cloves in the cavity of each bird. Working with one chicken at a time, pull the legs together and wrap ends with butcher’s twine to hold the legs close to the body. Wrap each bird in a double layer of plastic wrap. Place in refrigerator overnight, or for at least 4 hours.
Preheat oven to 250 F.
Remove plastic wrap. Squeeze half a lemon each, into both cavities. Stuff the half lemon in with the onions. Place 4 slices of lemon on top of each chicken, along with a few sprigs of thyme. Put chickens into the roasting pan, side by side. Roast uncovered for 4-5 hours, or until an internal temperature of 180 F, when the temperature is taken in the thick part of the thigh.
Let chickens stand 10 minutes before carving.
Recipe inspired by: http://allrecipes.com/recipe/45954/roast-sticky-chicken-rotisserie-style/