In article >, Wayne Boatwright
> wrote:

> On Thu 24 Mar 2005 07:46:15p, Melba's Jammin' wrote in rec.food.cooking:
>
> > Roast lemon pepper chicken (I roasted it; on sale at Cub this week for
> > $3, half the cost of a rotisseried one. Couldn't have been any easier
> > to cook.); a baked sweet potato for me, roasted white potato chunks for
> > Rob; mongo mixed greens, etc. salad with fat-free Catalina dressing on
> > top (I prefer the olive oil and balsamic drizzles that I do); couscous
> > (mmmmm, fiber!) for me and green peas for Rob. And 9 Abdallah's pectin
> > spice flavor jelly beans for 'sert. Too bad the chicken's so salty.
> >
> > There you have it.
>
> Sounds good, but you cooked the chicken, so why was it so salty?

Whoops, sorry for the confusion -- it was a pre-seasoned number -- Lemon
Pepper by Gold 'n' Plump -- do you have that brand out there? Maybe
it's a local thing. I believe that Gold 'n' Plump are the birdies on
the deli rotisseries around here. They had a Mesquite seasoned one,
too, but I'm not fond of mesquite -- and I think they're all salty
regardless of 'flavored' or not.
--
-Barb, <www.jamlady.eboard.com> Arizona vacation pics added 3-24-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.