Rotisserie Chicken

Name: Rotisserie Chicken
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Ingredients: 2 4 lb whole roasting chickens; 1 tbls kosher salt; 2 tsp smoked paprika; 1 tsp onion powder; 1 tsp dried thyme; 1 tsp white pepper; ½ tsp cayenne pepper; ½ tsp black pepper; ½ tsp garlic powder

10 steps

Prep:30minCook:1h

Chicken is versatile and there's a reason grocery stores keep rotisserie chicken in the hot deli - they taste great and can be used for everything from sandwiches and wraps to salads. That's why we're making 2 - one for dinner and one for leftovers. A rotisserie style chicken is super easy to make at home. This recipe is built around whole chicken (a great money saver) but you can easily use chicken pieces like legs and thighs if on sale - reduce the cook time to 30 minutes.

Updated at: Thu, 17 Aug 2023 09:47:17 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories1127.7 kcal (56%)

Total Fat71.3 g (102%)

Carbs2 g (1%)

Sugars0.2 g (0%)

Protein120.4 g (241%)

Sodium1752.2 mg (88%)

Fiber0.6 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 x 4 lbwhole roasting chickens

1 tblskosher salt

2 tspsmoked paprika

1 tsponion powder

1 tspdried thyme

1 tspwhite pepper

½ tspcayenne pepper

½ tspblack pepper

½ tspgarlic powder

Instructions

Step 1

Mix all of the spice ingredients together and set aside.

Step 2

Place a chicken, breast down, on a cutting board and use a sharp knife or a pair of kitchen shears to cut down each side of the spine and remove it. Pull the chicken open, breaking the breast bone. Flip the bird over and ‘arrange it’ flat.

Step 3

Repeat with the second chicken

Step 4

Sprinkle each chicken with the prepared seasoning, rubbing it evenly around the outside and underside.

Step 5

Arrange chickens, skin side up on a sheet or roasting pan with sides at least 1-2” high.

Step 6

Rest chickens for 30 minutes then preheat the oven to 450F

Step 7

Roast the Birds for 40-50 minutes (juices should run clear, Internal temperature of 165F)

Step 8

When the chickens come out of the oven use the pan juices to immediately baste the skin.

Step 9

Cover the chickens with foil and rest for 15-20 minutes before serving.

Step 10

To serve chicken - cut one chicken into pieces separating the legs and thighs, Cut each breast in half. Save the other chicken for leftovers, lunches, wraps, salads

View on Elevenses - Dinner Plans

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