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Rotisserie-Style Chicken

List of Ingredients

(submitted by Debbie)


4 pounds whole chicken (4 to 4 1/2 pounds)
2 tablespoons olive oil
1 tablespoon Lawry's Seasoned Salt
1 teaspoon Lawry's Seasoned Pepper (or freshly ground black pepper)



Recipe

Rinse chicken with cold water; pat dry with paper towels.

Rub olive oil over entire surface of chicken. Generously sprinkle Seasoned Salt and Seasoned Pepper over outside and inside cavity of chicken.

Spray 13 × 9 × 2-inch baking dish* with nonstick vegetable spray; add chicken, breast-side-up. Roast in 400ºF oven until meat is no longer pink and juices run clear (175º- 180ºF at thickest joint), about 60 to 70 minutes. Let stand 10 minutes before carving.


NOTES : *Loosely 'crunch up' some foil in dish around chicken to keep grease from splattering in oven. Also, elevate chicken on cooling rack in dish to help brown bottom of chicken.


Description:
"This savory baked chicken can't get any easier or taste any better!"
Source:
"Lawry's - http://www.lawrys.com/ via Casual Dining MC Cookbook"