Name: Rotisserie Chicken
Cook time: 30 min
Total time: 30 min
Yield: 8 serving
Ingredients: 1 4-lb chicken or 2 small chickens; olive oil; 2 Tbsp rock salt; 1 tsp black pepper; 1 tsp chili powder; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp dried rosemary; 2 tsp paprika; 1 tsp sugar

Cook time: 30 mins
Temperature: 200 ºC
Serves: 8

Ingredients:

Main Dish

1 4-lb chicken or 2 small chickens
olive oil
2 Tbsp rock salt
1 tsp black pepper
1 tsp chili powder
1 tsp garlic powder
1 tsp onion powder
1 tsp dried rosemary
2 tsp paprika
1 tsp sugar

Procedure

Preheat the giblets from the chicken and discard. Wash the chicken inside and out; dry out with paper towels.
Rub the chicken with a little olive oil. Tie the wings and legs with cooking twine.
Mix all the spices and the sugar together and rub all over the chicken. Store the seasoned chicken in a covered container or freezer bag and place in the refrigerator to marinate for 24 hours.
Preheat the oven to 200°C (390°F).
Place the chicken onto the rotisserie bar and secure each end tightly. Roast the chicken for 2 hours using the convectional heat. The drippings may be used as a dipping sauce or gravy.