Rotisserie Style Chicken

Thursday, September 15, 2011

This is my go to rotisserie style roast chicken recipe. I found it at All Recipes years ago and have been using it ever since! It does take a long time to roast because of the low temperature you roast at, but that is what makes this chicken so juicy! The slow cooking process of the chicken keeps the chicken from drying out, yet giving the chicken a crispy outer skin. For me the skin is the best part, but being on Medifast does not allow me to eat it so I take it off and eat the meat alone. Very tasty! You don't have to use the spice mixture in the recipe. You can use whatever spices you like. Try Mrs. Dash Garlic and Herb or McCormick's Rotisserie Chicken Spice. Also, Dana's Chicken Seasoning or Memphis Style Dry Rub would be great as well. The possibilities are endless! Notice I didn't add the amount of lean in the recipe. This is because it will vary depending on how much your chicken weighs and whether you eat only the dark or just the white meat. You will need to take the skin off you chicken and remove the bones before weighing. I usually get about 4 servings so I get about 2.3 condiments per serving. Happy roasting!


Right from the oven! A nice golden brown! Delish and very juicy from the low baking temperature. Hubby eats the skin but I take the skin off and weigh only the meat to make sure I get 6 oz of white or 5 oz of dark meat.


Let the chicken marinate in the spice mixture overnight for the best flavor! Sometimes I add a tbsp of olive oil to make the spice mixture into a paste and then marinate.


All ready to be roasted!

Rotisserie Style Chicken

Ingredients:
1 tsp salt  (4 Condiments)
1 tsp paprika (2 Condiments)
1/2 tsp onion powder (1 Condiment)
1/2 tsp tsp dried thyme ( 1/2 Condiment)
1/4 tsp cayenne pepper (1/2 Condiment)
1/4 tsp black pepper (1/2 Condiment)
1/4 tsp garlic powder (1 Condiment)
1 tbsp olive oil - optional (3 Healthy Fats)
4 to 5 pound chicken
1 celery stalk, cut into 2 inch pieces

Directions:
In a small bowl, mix all the spices together. You can add 1 tbsp of olive oil to form a paste but it is optional. Remove and discard giblets from chicken. Rinse chicken cavity and pat dry with paper towels. Rub chicken inside and out with spice mixture. Also, rub some spice mixture under the skin above the breast meat as well by loosening the skin at the top of the chicken. Place celery inside chicken. Place chicken in a resealable bag or double wrap with plastic wrap. Refrigerate overnight or at least 4 to 6 hours.

Preheat oven to 250 degrees. Place chicken in a roasting pan. Bake uncovered for about 3 hours, to a minimum internal temperature of 180 degrees. Two (4 lb) chickens should take 5 hours. Let the chicken stand for 10 minutes before carving.

Total recipe is 9.5 Condiments

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