If you have a home rotisserie one of the best things you can cook in it is a whole chicken. I use the Ronco Showtime Rotisserie to cook chicken and as far as I am concerned, whole chicken should never be cooked on anything but a rotisserie.

If your rotisserie has a temperature control, then you can use this recipe on any size chicken, otherwise you should keep the size of the chicken between 3-4 pounds.

Never stuff a rotisserie chicken, it just doesn’t cook in a manner conducive for a stuffed bird.

This recipe I found a while back and adapted to my tastes. It creates a slightly spicy but delicious flavor that might actually get you addicted to chicken. 🙂

You can cook this in the oven normally too.

Ingredients

• 2 tablespoons salt.
• 1 tablespoon paprika.
• 1/4 tablespoon crushed cayenne pepper.
• 1 tablespoon onion powder.
• 1 teaspoon ground thyme.
• 1/4 tablespoon white pepper.
• 1/2 tablespoon garlic powder.
• 1/2 teaspoon black pepper.

Preparation

Mix all of the spices together well. I usually use a small tupperware container and shake it up.

Remove the giblets from the chicken and wash chicken with water. Pat dry with paper towels.

Rub some of the mix inside the bird, and then rub the rest all over the chicken. Rub it in there good. I place the chicken in a large bowl and rub the seasonings into it.

Place the chicken into the rotisserie and cook as per the units instructions, this is usually 20 minutes per pound. If using an oven, cook as per the directions that came with the chicken (usually 20 minutes per pound at 350 degrees).

When finished, let rest for 15 minutes before carving.

Modifications

Reduce the cayenne for less heat.

Stuff bird LOOSELY with coarsely chopped onions.

Rub seasoning on the bird and let sit in the refrigerator overnight for an enhanced flavor.