OK – I have a question for all of you. How many of you have gained weight since you started your food blogs? It’s confession time! I started my blog at the very end of November and at that point I had exactly 10 pounds of baby weight left to lose. Well, as of a couple of months ago I had gained an additional 7 pounds. I am blaming this unfortunate weight gain on my need to cook and research for my blog and on all of the tempting blogs I visit.
I decided a few weeks ago that it was time to do something about this so I joined the Weight Watchers online program. I follow a spin off of Weight Watchers called the Wendie Plan. This plan allows you one Super High Points day. I use this super high points day to eat whatever I want. If I am craving something really bad for me, I know that if I just wait, I can have it on that day. In the three weeks since I have been on the program I have lost 8 pounds. Knowing that I don’t have to give up anything has helped. Tracking the food that goes into my body is another thing that has been helping me. If I want some cookie dough, I just account for that during the day and make sure I save those points to go towards that.
Anyway, why am I posting about all of this boring weight loss stuff? Because I want to share a recipe with you! One of those things that we make on a weekly basis is rotisserie chicken. We make it a few different ways, but this recipe is my favorite. Rotisserie chicken is one of those things that you can stretch and stretch into many different meals. Put the chicken on top of salads, use in quesidillas, have it on sandwiches, etc. The possibilities are endless and when you make rotisserie chicken at home you know exactly what you are getting.
If you are interested in losing weight but do not want to count points, check out the Just A Beach Kat blog. Her plan for losing weight by eating a diet full of color is a really great one! Make sure you click here to find out more. She’s a genius!
- 2 tablespoons butter, room temperature
- 2 tablespoons dried herbes de provence
- 1 tablespoon coarse kosher salt
- 2 (3½ lb) roasting chickens
- Place butter, herbs and salt in small bowl, mash with fork until blended to a thick, granular paste.
- Starting at neck of each chicken, carefully run fingers under skin of breasts to loosen. Starting at each side of main cavity, carefully run fingers under skin of thighs to loosen. Rub herb-seasoned butter on chicken under loosened skin and on outside of each chicken. Truss chickens by tying legs together and tying wings flush to sides. Enclose chickens in extra-large resealable plastic bags. Chill at least 6 hours.
- Remove spit from rotisserie attachment and prepare barbecue (medium-high heat). Thread chickens on spit, pushing close to center. Reattach spit to motor. Place shallow disposable foil pans under chicken for drips. Close grill, inserting stem of instant read thermometer through hole in roof of grill to monitor temperature. Maintain temperature at around 400 degrees by opening vents to increase heat and closing vents to reduce heat. Cook chickens until thermometer inserted in thickest part of thigh registers 170 degrees, about 50 minutes. Turn off grill, but do not open. Let chickens rest in covered grill for 10 minutes.
- Slide chickens off spit and onto platter. Cut each chicken into 6-8 pieces and arrange on platter.