Dear local sprouts. I know that your rotisserie chicken method is governed by corporate, but although it may work more quickly now, the result is not appetizing. The skin of the chicken no longer is a crispy appetizing brown. It is pale and soft and slimy. Please bring back the old ovens. I loved the unseasoned for years. Now, the unseasoned has become unappetizing in appearance, and in taste and texture. Give me back my old sprouts... And where are the folks who used to work there?