Recipe of the Week

Rotisserie-Style Roasted Chicken

2 tsp. salt

1 tsp. paprika

1/2 tsp. onion powder

1/2 tsp. dried thyme

1/2 tsp. white pepper

1/4 tsp. cayenne pepper

1/4 tsp. black pepper

1/4 tsp. garlic powder

1 onion, quartered

1 (4#) whole chicken

In a small bowl, mix together all seasonings. Remove and discard giblets from chicken. Rinse chicken cavity and pat dry with a paper towel. Rub each chicken inside and out with spice mixture. Put onion inside the cavity of the chicken. Place chicken in a resealable bag or double wrap it with plastic wrap and refrigerate overnight (or at least 4-6 hours).

Preheat oven to 250 degrees. Place chicken in a roasting pan and bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees. Let the chicken stand 10 minutes before carving.

4 servings