I have talked about the weather in my last few columns, and this one is no different.

The cooler days of winter (if that’s what you want to call it) are departing quickly, but we are not quite to full blown summer yet. If you thought the past few days were hot, just wait, it will get so much worse.

But anyway, a good rotisserie chicken is a solid option for days like this. Whether you’re sweating or freezing, it is a good in-between dish.

I have always loved rotisserie chicken. I call it that because of the seasoning, though because I don’t actually have a rotisserie with which to prepare it.

The oven acts as a good stand-in, you just have to be sure to keep an eye on it, making sure it doesn’t dry out.

My favorite part of the dish would have to be the crispy, seasoned skin. It gets a beautiful, golden brown color and the texture is exceptional.

The juicy meat is a close second place though. If done properly, the chicken will be one of the best you’ve ever eaten.

It also pairs well with numerous other side dishes. My personal favorite is roasted potatoes and whole kernel corn.

There is honestly no limit to what you can pair with it though. I believe most sides would be perfect.

Another aspect of the dish I find appealing is the serving size.

You can feed several people with one chicken. Although I have no shame in admitting that I have eaten a whole rotisserie chicken by myself before. Though I should clarify, this was not in one sitting, but rather over a span of hours. Even still, I hold that distinction (at least in my own head).

The last thing I love about rotisserie chicken is the ease with which it can be prepared. Sure, there is some preparation work involved, but once you place it in the oven, aside from the occasional check in, you just let it do its own thing and you can proceed with your other obligations. You can also prepare the sides when the chicken is nearing completion, thus serving a hot meal!

ROTISSERIE CHICKEN
Recipe courtesy of culinaryhill.com

Seasoning:
2 teaspoons paprika
1 ½ teaspoons dried thyme
1 teaspoon garlic powder
1 teaspoon onion powder
salt and freshly ground black pepper

■ Whisk all dried ingredients and spices together in a small bowl. Use immediately or store in an airtight jar in the pantry for future use.
■ Whole chicken in a rotisserie: Truss and skewer the chicken (giblets removed). Coat generously with the dry rub. Insert the rotisserie skewers into the rotisserie. Cook according to the rotisserie manufacturer’s instructions. Let it rest about 10 minutes before carving.
■ Whole chicken in the oven: Truss the chicken (giblets removed), then coat with olive oil. Coat generously with the dry rub. Place in a roasting pan, baking dish or cast iron skillet. Bake at 425 degrees for 70-80 minutes, until the chicken reaches an internal temperature of 165 degrees. Baste the chicken every 15-20 minutes with juices from the bottom of the pan (or olive oil). Let it rest about 10 minutes before carving.
■ Chicken pieces: 4 to 5 pounds of chicken pieces such as breast, thighs or quarters may be substituted for the whole chicken. Reduce total baking time to 30 to 45 minutes.
■ Two whole chickens in the oven: The baking time is the same if you want to roast 2 chickens instead of 1. Make extra for a friend in need or for your favorite recipes.
■ Whole chicken in a slow cooker: Pat the chicken dry with paper towels, brush the skin with a little olive oil and generously dust the chicken with the seasoning. Place the prepared chicken in the slow cooker and cook on high for 3-4 hours, or low for 6-8 hours.