"Ever wish you could get that restaurant-style rotisserie chicken at home? Well, with minimal preparation and about 5 hours' cooking time (great for the weekends!) you can! I don't bother to baste the bird, though some like to for the first hour. The pan juices always caramelize at the bottom, and the chicken will turn golden brown...fall-off-the-bone good!"

                                                                               9 h 10 m8 servings586 cals

Ingredients

     ✔4 teaspoons salt

     ✔2 teaspoons paprika
     ✔1 teaspoon onion powder
     ✔1 teaspoon dried thyme
     ✔1 teaspoon white pepper
     ✔1/2 teaspoon cayenne pepper
     ✔1/2 teaspoon black pepper
     ✔1/2 teaspoon garlic powder
     ✔2 onions, quartered
     ✔2 (4 pound) whole chickens

Directions

• Prep
  10 m
• Cook
  5 h
• Ready In
  9 h 10 m

(1)  In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
(2)  Preheat oven to 250 degrees F (120 degrees C).
(3)  Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving.

*here are some photos for you and more ideas as well 😊 and please i would love to see you on facebook or twitter.

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                                                            Tweet    

"A warm, flavor-filled dish that can be prepared far in advance. A good pick for large groups, or small dish that's not too heavy of a dinner. It can also be varied in several ways. This dish does not need to be cooked and can be served cold."

                                                                                                                                                      55 m8 servings481 cals

*Ingredients

     ✔2 cups diced cooked chicken
     ✔1 cup mayonnaise
     ✔1 cup chopped celery
     ✔1 (8 ounce) can sliced water chestnuts
     ✔1/2 cup slivered toasted almonds
     ✔1 (2 ounce) jar chopped pimento peppers
     ✔1 tablespoon dried minced onion
     ✔2 teaspoons lemon juice
     ✔1 teaspoon salt
     ✔1/8 teaspoon ground black pepper Topping:
     ✔3/4 cup grated Cheddar cheese
     ✔1/2 cup crumbled French fried onions

*Directions

• Prep
  25 m
• Cook
  30 m
• Ready In
  55 m

   (1)  Preheat oven to 350 degrees F (175 degrees C).

   (2)  Combine chicken, mayonnaise, celery, water chestnuts, almonds, pimento peppers, dried onion, lemon juice, salt, and pepper in a 2-quart casserole dish. Top with Cheddar cheese and French fried onions.

(3)  Bake in the preheated oven until hot and bubbly, about 30 minutes.

*hope you enjoy^^

"This is a twist on orange chicken and is a favorite of my family. You can use chicken pieces or even a turkey."

      

                                                                                                                                          1 h 10 m6 servings325 cals

    

*Ingredients

✔1 (3 pound) whole chicken, rinsed and patted dry

✔1 grapefruit, cut in half
✔1 tablespoon olive oil
✔1/2 teaspoon seasoned salt

*Directions

• Prep
  10 m
• Cook
  1 h
• Ready In
  1 h 10 m  

  (1)  Preheat oven to 400 degrees F (200 degrees C).
  (2)  Place chicken into a roasting pan, and squeeze the juice         from the grapefruit halves all over and inside the chicken. Drizzle chicken with olive oil, and sprinkle with seasoned salt. Cover with aluminum foil.
(3)  Bake in the preheated oven, covered, for 45 minutes; remove foil, and bake until meat is no longer pink at the bone and the juices run clear, about 15 more minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). (4)  Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

"This always reminds me of an aromatic day in Eze, France."

                                                                                                                                               45 m4 servings249 cals

Ingredients

✔2 teaspoons olive oil
✔1 teaspoon butter
✔2 1/2 tablespoons balsamic vinegar
✔2 teaspoons Dijon mustard
✔3 large cloves garlic, chopped
✔4 (4 ounce) skinless, boneless chicken breast halves, pounded flat
✔1/3 cup chicken stock
✔1 large shallot, chopped
✔2 cups cremini mushrooms, chopped
✔1/3 cup chicken stock
✔1/4 teaspoon herbes de Provence, crumbled
✔1 1/2 teaspoons balsamic vinegar
✔salt and ground black pepper to taste
✔2 slices provolone cheese, halved

Directions

(1)  Heat olive oil and butter in a large nonstick skillet over medium heat. Mix 2 1/2 tablespoons balsamic vinegar, Dijon mustard, and garlic in a bowl and stir chicken breast halves into the mixture to coat. Transfer chicken with marinade into the skillet and cook, turning occasionally, until chicken is no longer pink inside, 5 to 8 minutes per side. Transfer chicken to a platter and keep warm.
(2)  Pour 1/3 cup chicken stock into skillet and stir to dissolve browned bits of food from the skillet. Cook and stir shallot and mushrooms until mushrooms are tender, about 5 minutes. Stir in 1/3 cup chicken stock, herbes de Provence, and 1 1/2 teaspoons balsamic vinegar. Cook, stirring occasionally, until mushrooms are deep brown in color, about 2 minutes.
(3)  Return chicken breasts to pan and top each with 1/2 slice of provolone cheese. Cover skillet and let cheese melt; serve with mushrooms.

here are some photos for you and more ideas as well 😊

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