Rotisserie Chicken (8 servings)

 

Rotisserie Chicken

• 4 to 5 pounds of chicken pieces such as breast, thighs, or quarters 
• 2 1/2 Tablespoons Rotisserie Chicken Seasoning (see recipe below)

Coat with olive oil. Coat generously with the dry rub. Place in a roasting pan, baking dish, or cast iron skillet. Bake at 425 degrees for 30 to 45 minutes or until the chicken reaches an internal temperature of 165 degrees. Baste the chicken every 15-20 minutes with juices from the bottom of the pan (or olive oil). Let it rest about 10 minutes before carving..

Rotisserie Chicken Seasoning

2 teaspoons paprika
1 ½ teaspoons dried thyme
1 teaspoon garlic powder
1 teaspoon onion powder
salt and freshly ground black pepper