Big Bird!

   No, not a turkey... that's reserved for Thanksgiving... I'm talking about a chicken! Rotisserie chicken (next to pizza), is one of our favorite "don't-feel-like-cooking" or "want-something-comforting" dinner ideas. All you need to do is pick up one on the way from work and you have a hot, delicious dinner on the table in no time. It's not necessarily much cheaper to make one at home, but it's definitely hundred times better, moister, and more flavorful... and knowing "what's in it" doesn't hurt either. Add some veggies, herbs, citrus and a beer, and you got yourself amazing roasted chicken.

Ingredients:

*  whole chicken (about 6 lbs)
*  6 tbsp butter, room temperature
*  2 tbsp fresh rosemary, chopped
*  1 tbsp fresh mint, chopped
*  1 tbsp fresh thyme, chopped
*  1 tbsp seasoned salt (or more if you like it saltier)
*  1 tbsp garlic powder
*  1 orange
*  3 medium potatoes, cut into 4 pieces
*  2 carrots, cut into 4 pieces
*  1 large onion, cut into 8 segments
*  1 bottle of beer

Directions:

1. Rinse the chicken under cold running water, pat dry with paper towel and place in a large baking dish.
2. Combine butter with rosemary, thyme, mint, garlic powder, seasoned salt and orange zest. Mix well.
3. Tuck the wings under the chicken, place halved orange in the cavity, and tie the legs together loosely with the kitchen string. 
4. Loosen the skin over the chicken breast and smear the butter mixture over the outside and under the skin of the chicken, being careful not to tear the skin.
5. Arrange the vegetables around the chicken and pour the beer into a baking dish. 
6. Cover the chicken with aluminum foil (loosely) and bake at 400F for 60 minutes. Remove the foil and bake for 60 more minutes, until it's golden brown. 
7. Remove from oven and let is stand for 15-20 minutes before cutting into it, so the juices can redistribute. 

   So juicy, so flavorful and so delicious.  I ate half of the carrots before I even got to carving... and Justin finished the second half a minute I turned around. Rotisserie chicken from the store might be much faster, but you can't beat the flavor of a home-made one. Try it one weekend, and you will never go back to the store-bought kind.

Good luck,
Magda.