I want to share this recipe with you because it will give you more time for quilting! This is a yummy recipe. You season the chickens the night before, then bake them at 250 for 5 hours (while you quilt!) No fuss, little mess and a wonderful meal. The leftovers make fantastic chicken salad (I usually remove the leftover chicken from the bone and chop, add some toasted walnuts, celery, grapes, mayo, a little curry powder, sometimes add sliced radishes or chopped avocado. And, if you don't like some of the spices used, just leave them out (so long as it isn't the salt!) Once you make it and see if you like it, you can make up "spice bags" -- make up the spice mix in bulk (like if you're making 10 servings,you would use 10 x 4 tsp. salt, etc.), mix it all in a bowl, then put smaller portions in little ziplock bags. If you need a little "thinking of you" gift, write the recipe on a pretty card, and attach the ziplock bag with the spices. And, while we're at it . . have you noticed how expensive spices are? I sometimes order in bulk from Atlantic Spice. If you split up some of the big bags of spices with friends and neighbors, it's really economical. Here's the recipe. Let me know what you think about it if you try it. Roast Spicey Chicken 4 teaspoons salt 2 teaspoons paprika 1 teaspoon onion powder 1 teaspoon dried thyme 1 teaspoon white pepper 1/2 teaspoon cayenne pepper 1/2 teaspoon black pepper 1/2 teaspoon garlic powder 2 onions, quartered 2 (4 pound) whole chickens 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 or 1 lemon (or both) 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. Preheat oven to 250 degrees F. Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving. Happy Cooking . . Judy L.