Tuesday, November 16, 2010

Rotisserie Style Chicken

I used to love picking up a rotisserie chicken at the end of a shopping day. It was hot, tasty, and ready-to-eat. Unfortunately, I haven't found one that is gluten free. I picked up this recipe several years ago and can't remember where I found it. The original recipe used 2 whole chickens, but you can use parts just as easily.

1 TBS salt
2 tsp. paprika
1 1/2 tsp. onion powder
1/2 tsp. garlic powder
1 tsp. dried thyme
1 tsp. white pepper
1/2 tsp. black pepper
1/2 tsp. cayenne pepper
2 onions, quartered (if using whole chickens, otherwise not necessary)
2 whole chickens or bone-in breasts, thighs, legs, or whatever you like

Mix together seasonings. Rinse chicken and pat dry with paper towels. Rub chicken with seasoning mixture. For best flavor, place in refrigerator overnight or for a few hours. For whole chickens, place onion inside cavity.

Bake chickens in a roasting pan, or baking sheet at 250 degrees for 5 hours. Can be cooked in crockpot, but it doesn't brown as nicely.

For the chicken pieces, I drizzle with a bit of oil or butter to keep them from drying out. Bake at 425 degrees for 15 minutes, then turn oven to 325 degrees for an hour or until pieces are tender and juices run clear.

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