CHEF MALONEY'S ROTISSERIE CHICKEN
This is Way Easy!
I remember my mother's rotisserie chicken. The aroma used to drive me crazy, waiting and watching the bird turn on the spit. I have modified her recipe slightly. She never used the red pepper flakes. This recipe can also be made in the oven on a broiler pan, or on a vertical roaster in the oven with excellent results.
1 whole Chicken, 3 - 6 Lbs., rinsed & patted dry.
Olive or Vegetable Oil
1 whole clove Garlic
1 TBLSP. (approx.) Lawry's Seasoned Salt (Orange-ish Red Bottle)
Red Pepper Flakes
Mash the Garlic & Seasoned Salt together in a bowl or mortar.
Rub the Chicken w/Oil
Rub the Garlic & Salt mixture over entire Chicken.
Sprinkle w/ Red Pepper Flakes
Place on Rotisserie (if using)
Rotisserie for 1 1/2 - 2 hours, until cooked & tender.
(or alternatively bake at 375 for 1 1/2 - 2 hours, until cooked & tender)
Turn the oven down to 350 if the outside of the bird is browning too rapidly.