Sunday, January 12, 2014

Baked Rotisserie-Style Chicken


If you love rotisserie chicken, but do not have a rotisserie accessory, you can achieve a similar effect by baking one in your oven. The method begins with a good blend of herbs and spices. Marinating overnight helps infuse flavor and tenderize the chicken, you will get a sticky and juicy chicken from inside, a must try i say... 

1 (4 to 6 pounds) whole chicken
3 teaspoons brown sugar
2 teaspoons  paprika
2 teaspoons salt
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme leaves, crushed between palms
1/2 teaspoon freshly ground black pepper
1 medium onion, peeled and quartered


Whisk together brown sugar, paprikasalt, onion powder, garlic powder, thyme, and black pepper until combined.



Wash chicken thoroughly, inside and out, in cold water. Pat dry with paper towel

Sprinkle this mixture over the exterior of the chicken and salt the cavity. Place seasoned chicken in a resealable bag or wrap in two layers of plastic wrap. Refrigerate 4 to 6 hours or overnight





Preheat oven to 350 F. Line a roaster pan with foil, shiny-side up


Place the chicken breast-side up. Stuff the cavity with the onion quarters.



 Roast for 2 hours, or until an instant-read thermometer reaches 165 F. when inserted into the thickest part of the meat (not touching bone).
Mine was done in 1 hr 20 minutes, so it depends on size of your chicken.


Let chicken rest for 15 minutes before carving to serve. Discard onions from the cavity, and enjoy 




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