Rotisserie-fic

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Try this on for size. Here's a simple solution to recreate those lovely, mouth-watering rotisserie chickens you see at the supermarket deli counters...right in your own oven. If you're lucky enough to own an actually home rotisserie grill, like my mom, this is even better....but a regular oven and a Reynolds oven bag works just fine.

Delicious. Perfect company food, too.


Simple Rotisserie Chicken

1 whole chicken, 3-4 lbs.
1 t. salt
1/2 t. pepper
1 t. paprika
1/4 t. chili powder
1 t. garlic powder
1 t. thyme
1/2 t. basil

Wash outside of chicken and inside cavity; pat dry. Set on a work surface, and run hands underneath skin to loosen slightly.
Combine spices in small bowl. Rub liberally underneath skin on both sides of chicken, then rub into skin exterior. Seal in oven bag, and cut 6 small slits in top of bag. Marinate, if desired, 1-2 hours in refrigerator.
Bake at 350 degrees for 45 minutes to 1 hour, checking temperature (when temperature in thigh reaches 180, it is done). Let stand on counter 10 minutes to let juices reabsorb. Cut bag away, slice, and serve.
Serves 4.

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