Rotisserie Chicken Dinner Crossing The Road Recipe By Tasty

Steps:

• Using a fork, poke holes into the cauliflower package. Microwave the package for 2-4 minutes, or until the cauliflower is tender. Season the cauliflower with salt and pepper.
• Separate the 2 wings and 2 breasts from the chicken.
• Dress the tomato salad with vinaigrette.
• Serve the chicken with the steamed cauliflower, tomato salad, and grilled asparagus.
• Enjoy!

Steps:

• Using a fork, poke holes into the butternut squash package. Microwave the package for 2-4 minutes, or until the squash is tender. Season the squash with salt and pepper.
• Separate the 2 thighs and 2 drumsticks from the chicken.
• Dress the tomato salad with the vinaigrette.
• Serve the chicken with the steamed butternut squash, tomato salad, and grilled asparagus.
• Enjoy!

Steps:

• Using a fork, poke holes into the butternut squash package. Microwave the package for 2-4 minutes, or until the squash is tender. Season the squash with salt and pepper.
• Separate the 2 wings and 2 breasts from the chicken.
• Dress the tomato salad with the vinaigrette.
• Serve the chicken with the steamed butternut squash, tomato salad, and grilled asparagus.
• Enjoy!

Steps:

• Season the inside of the chicken with a pinch of salt. Place the chicken onto a rotisserie and set the grill on high. Cook for 10 minutes.
• During that time, quickly mix together the butter, 1 tablespoon of salt, paprika and pepper. Turn the grill down to medium and baste the chicken with the butter mixture. Close the lid and cook for 1 to 1 1/2 hours, basting occasionally, until the internal temperature reaches 180 degrees F (83 degrees C) when taken in the thigh with a meat thermometer.
• Remove from the rotisserie and let stand for 10 to 15 minutes before cutting into pieces and serving.

Steps:

• Mix the first 7 ingredients. Rub over the outside and inside of chicken. Place in a large resealable plastic bag. Refrigerate 8 hours or overnight., Preheat oven to 350°. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together. Place onion around chicken in pan., Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/4 to 1-1/2 hours. Baste occasionally with pan drippings. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before slicing.