1. In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
2. Soak the clay baker for 20 - 30 minutes
3. Place chickens in the clay baker and place in oven. Set oven temperature to 400F.
4. Bake 1.5 to 2 hours, to a minimum internal temperature of 180? F (85?C). Let the chickens stand for 10 minutes before carving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (243g)|
|Recipe Makes: 8|
|Calories from Fat: 307 (61%)|
|Amt Per Serving||% DV|
|Total Fat 34.1g||45 %|
|Saturated Fat 9.7g||49 %|
|Monounsaturated Fat 14g|
|Polyunsanturated Fat 7.4g|
|Cholesterol 168mg||52 %|
|Sodium 159.4mg||5 %|
|Potassium 525.7mg||14 %|
|Total Carbohydrate 4.5g||1 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 2.8g|
|Protein 42.5g||61 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 501
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