Friday, November 7, 2014

At Home Rotissere Style Roasted Chicken

Rotisserie chickens from the store are so darn cheap, and I pick one up almost every time I hit Sam's. This recipe is an option for you if you are keeping away from MSG/who-knows-what-other-chemicals that are in store bought. I also buy whole chickens when they are on sale and freeze them so I always seem to have one on hand.

I've tried this as a slow cooker recipe, but I just didn't like the results. It wasn't the same as the rotisserie chicken from the store. It was a skin texture issue - the oven gets it crispy and crunchy, and the slow cooker skin was limp and rubbery. If you don't care about the skin or if you remove the skin before cooking anyway, try the slow cooker and see how it turns out for you! (Maybe 8 hours on Low would work as a conversion?)

Rotisserie Style Roasted Chicken
recipe adapted from

4 teaspoons salt

2 teaspoons paprika

1 teaspoon onion powder
1 teaspoon dried thyme

1 teaspoon black pepper
1/2 teaspoon garlic powder

1 5-6 pound whole chicken

In a small bowl, mix together salt, paprika, onion powder, thyme, black pepper, and garlic powder.

Remove packaging from chicken and discard giblets from chicken. Place in a greased baking pan and sprinkle with spice mixture. Rub spice mixture to coat the whole chicken. Top with plastic wrap and refrigerate at least 4-6 hours or up to overnight. (I do mine right away in the morning, let it hang out in the frig until about 1:00ish when I put it in the oven.)

Remove chicken from frig and allow it to come up to room temperate - about 30 minutes before baking. Remove plastic wrap, the place chicken in a 250º preheated oven.

Bake uncovered for 5 hours or until chicken internal temperature hits 180º. Let chicken stand for 10 minutes before cutting.

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