I'm thawing some out right now for an easy supper...parchment on a baking sheet, first roast some sweet potato fries, lay on chicken pieces to heat, add some asparagus. No mess, no fuss meal. Out of the freezer last night and into fridge for slow safe thaw. I just put sauce right in with it to freeze. Will last a long time if you get all the air out of your zip-lock. The sauce actually helps with that. (i use the food saver shrinky-dink) ...when the sauce starts to move up to the machine, hit heat/seal real quick. Or freeze with the bag not yet sealed and shrink-seal the next day.

This recipe is similar to the store rotisserie chicken and is very good. I've included the link to the thread over on the Recipe Exchange. Roasted Sticky Chicken Recipe By :Sharon Worster Personal Chef's Network Serving Size : 6 Preparation Time :5:00 Categories : Chicken Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds whole chicken 2 teaspoons salt 1 teaspoon paprika 3/4 teaspoon cayenne pepper 1/2 teaspoon onion powder 1/2 teaspoon thyme 1/4 teaspoon white pepper 1/4 teaspoon garlic powder 1/4 teaspoon black pepper 1 large onion -- quartered Combine all spices together in a small bowl. Rub mixture into chicken WELL, inside & out, patting into the skin & try to make it evenly distributed. Put in a large bag & refrigerate overnight. If you don't have time for this step it will still be delicious! Just before roasting, stuff the cavity w/ onions. If the onion will fit into the cavity whole, I do it this way as we love baked onions. Roast uncovered @ 250* (YES, THAT'S 250*) X 5 hours (YES, THAT'S 5 HOURS). Baste often w/ pan juices until they caramelize in the pan. Chicken will turn golden brown. Sharon's NOTES : These freeze GREAT & I recommend you make several of them at one time since your oven is on for so long! This chicken is to die for & falls off the bone!!! For Heating: You can bring these straight from the freezer if you want! I've done this for years in my own home & here's how I do it. From the freezer: Put in the microwave on a plate covered w/ papertowels & heat on high X 5-7 minutes. Then, place in a 350* oven X 15-20 minutes or until hot throughout. Or, you can thaw in the refrigerator overnight, wrap in foil and heat in a low oven for 20-30 minutes. Teresa's Notes: JMO, but I do not think cooking the chicken in a crock pot would get the same results. Crock pot cooking would be more moist and the oven slow and low baking is a drier cooking method. On the thread are direction for cooking chicken pieces. You could perhaps spread some BBQ sauce on the chicken toward the end of the cooking time if desired. But you want to be sure to keep the oven temp low and watch the chicken to be sure the sauce does not burn. Teresa Here is a link that might be useful: Roast Sticky Chicken

I did nothing to deserve this! Nothing! (Except working 50 hours work weeks, and taking only 1 personal day off in the last year...) But my aunt and uncle love me :) (I've been going out there on and off since I was 13.) I was on Diamond Point, Deanna. It's a little squib on the Miller Pennisula, near Sequim, WA; in between Port Angeles and Port Townsend. From my aunt and uncles' front room you look out on Protection Island and the Strait of Juan de Fuca. Seals, seal lions, even an elephant seal, not to mention the puffins, bald and golden eagles, cormorants and guillemots, not to mention the foxes, deer, and the latest river otter tribes. (Just for looking, not for eating.) My uncle and I drove up a logging road on a clear day to one of the "hills" that would qualify as Mt Everest around here. In one direction I could make out the buildings of Seattle, in the other, the buildings of Victoria. (We raised our beers to you, AnnT!) If I go out next year, I plan to go back to Victoria and Vancouver, and need to connect with all the Lotus Land webbers!

Extra Virgin Olive Oil (has to be a fruity one) and balsamic vinegar. Or nothing. I admit to being way to fond of arugula with way too much olive oil and Italian dense white bread on the side. Don't need vinegar for that (and my rosacea is the better for it). My husband has learned to like the oil and vinegar - years ago it was creamy salad dressing garnished with a tiny piece of lettuce. I used to call in chip dip on a plate.