In Praise of the Rotisserie Oven!

I had to work today and just didn’t have time to fuss with dinner. If it was up to me, I’d just have a salad or scrounge some leftovers. Unfortunately, yesterday my great hunter went foraging at the grocery story. He bagged a chicken, antibiotic free, air chilled, probably massaged by nuns. Threw it in the cart, drug it home, and proudly presented it to me with hopes for an awesome dinner tonight. Well gee, when he worked so hard bringing home the bacon as it were, the least I could do it make all his dreams come true. Not.

So tonight I relied on my awesome Ron Popeil, Showtime Rositterie, “Set it and forget it” oven. Admittedly I’m queen of the unitaskers, but this little oven really works as advertised. I just rubbed the chicken down with my favorite rub (which I’ll give you the recipe for), trussed it up like a prisoner of war, and left it in the oven to do it’s thing while I did my thing.

Now, if you don’t have a magic oven, this rub is awesome for beer can chicken. If you don’t have a grill you could try cooking a beer can chicken in the oven, or maybe try just baking your chicken on a raised rack set above a drip pan. I’ve never tried it, but don’t see why it wouldn’t work.

To go with the chicken, I made fry-baker potatoes and corn on the cob, all easy peasy and pretty healthy. Unless you’re vegan, in which case you’re making a cross with your fingers and hissing at me. But I can live with that. I had yummy dinner cooking itself while I worked!

And here you have it. Mr Man was totally thrilled with his dinner.rosisserie chicken, fry bakers, corn

You’ll find “My Favorite Rub” recipe in the Condiments section of the menu. We’ll be using this rub for other things in the future! You’ll find instructions to “Beer Can Chicken” in the Chicken section, and “Fry-Baker Potatoes” can be found under Sides.


Author: MOM

Cards on the table, I'm NOT a chef. Most of the time, I don't really even like to cook. But, I ALWAYS love to eat!....and I've had a lifetime of great cooks in my family showing me what good food's supposed to taste like. People are always asking me for recipes, asking what I'm cooking, so here you go. What I cook is probably as bizarre as my kids think I am. Sometimes healthy, sometimes artery clogging. Sometimes gourmet, sometimes just a quick fix to fill an empty place. Sometimes secret Italian family recipes, sometimes quick dump and stir out of cans. That's the way I roll. Take what you please, leave the rest. It's not brain surgery.

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