2 (3 lb.) chickens (cleaned and parts removed)
Roasting pan with rack
1 tsp. salt
1 tbsp. parsley flakes
1 tbsp. basil leaves
1/2 tsp. minced garlic
1/4 c. minced onion and 2 whole onions
1/2 tsp. pepper
1/2 tsp. crushed mint
Butter

Fill pan 1/3 with water. Add all seasonings except whole onions and butter put rack in pan. Rub chickens with butter and salt and fill with onions. Cover with foil tent (do not let foil touch chickens). Put in oven and bake for 30 to 35 minutes per pound. Remove foil for the last half hour (baste as needed). If chickens can be set upright the fat will in the water and not in the chicken for low fat diets.

You'll be amazed how easy this chicken will come apart. You may not even want to use a knife. Let everyone see just how tender chicken can be fixed we baked by you.