Rotisserie Chicken

Roast Sticky Chicken-Rotisserie Style

Ever wish you could get that restaurant style rotisserie chicken at home? Well, with minimal preparation and about 5 hours cooking time, (great for the weekends!) you can! These chickens are rubbed with a spice mixture, and slow roasted in the oven for 5 hours.

4 teaspoons salt

2 teaspoons paprika

1 teaspoon onion powder

1 teaspoon dried thyme

1 teaspoon white pepper

½ teaspoon cayenne pepper

½ teaspoon black pepper

½ teaspoon garlic powder

2 onions, quartered

2 (4 pound) whole chickens

Directions:

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 one onion into the cavity of each chicken. Place chickens in a re-sealable bag or double-wrap with plastic wrap. Refrigerate overnight or at least 4-6 hours.

2) Preheat oven to 250 degrees F.

3) Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F. Let the chickens stand for 10 minutes before carving.

Anxious for Spring

I'm getting pretty tired of winter! I love snow... but now the snow has melted, and the we're looking at dead grass, mud, barren flower beds, and naked trees. I can't wait for spring!!!! February is a sweet promise that spring is just around the corner. Okay, well a precursor to March that says spring is around the corner.

I also like February because it is the month of our anniversary. On February the 14th, Valentine's Day, my husband and I will have been married for 29 years, which is more than half of my lifetime. That's pretty awesome. I think I'll fix him a special stay-at-home dinner as his gift. I've been thinking about what I should fix...something out-of-the-ordinary, yet easy, and impressive. We'll see.