This recipe is excellent! After 35 years of roasting chickens, this is by far my favorite recipe. I have made it twice and have had great reviews and raves from family and friends. Like other reviewers, I did not slow roast but put the chickens in at 325 for two hours. (I did apply the rub to the chickens, stuffed them with the onions and refrigerated them in ziploc bags for 6 hours prior to baking). When baked, the meat fell off of the bones and was very moist. One of these days I will try the slow-roast method. This is a great and easy dish to serve to guests.
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This recipe is excellent! After 35 years of roasting chickens, this is by far my favorite...