Monday, August 31, 2009

Rotisserie Style Chicken


1 whole chicken (4-5 lbs)
1 onion
4 tsp salt
2 tsp paprika
1 tsp onion powder
1 tsp dried thyme
1 tsp white pepper
1/2 tsp cayenne pepper
1/2 tsp black pepper
1/2 tsp garlic powder

Take all the gross stuff out of the chicken cavity. Rinse the chicken inside and out then pat completely dry.

Mix all the seasonings together in a bowl. Rub it all over the chicken. Inside and out. Really coat the thing until all the seasoning is used up.

Cut the onion into quarters and place inside the chicken.

Place the chicken in a large plastic bag and seal it up. I didn't have a ziploc big enough so I used a regular plastic bag from the grocery store. I'm not sure how sanitary that is, so we just won't mention that to Jimbo for now.

It needs to sit in the fridge over night or 5 hours at the very least.

Place the seasoned chicken in a roasting pan and bake uncovered at 250 degrees for 4-5 hours. Let the chicken sit for a few minutes after removing from the oven before you carve.

Jim said this chicken was better than any rotisserie he'd ever had, and he's the pickiest eater alive, so you know it's good.

And can I just mention how grown up I felt for having all those seasonings in my cupboard already?


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