Avoid artificial ingredients by roasting a rotisserie style chicken right in your own oven!
Rotisserie Style Chicken at Home!
Bill is more likely than not to grab a rotisserie chicken from the deli when I’m out of town. Moist and well seasoned, it is certainly a decent dinner alternative when you don’t feel like creating a meal from scratch. But have you ever thought for making a rotisserie style chicken at home? It’s quite simple, but it does require a bit of planning as the seasoning needs to be applied to the chicken the night before you roast it.
The Magic of a Dry Brine and a Low, Slow Roasting Time
No special equipment is needed, just a long list of seasonings to mix and apply before a long and low stint in the oven. I’d call it a dry brine. Salt, along with paprika, three different peppers, thyme, garlic and onion powder were combined and allowed to work their magic for at least 6 hours. I stuffed the cavity with an onion, then roasted the chicken at only 250º for 3 1/2 or more hours till done. This low an slow technique kept the meat moist and tender. I found that the skin needed a little oil after the chicken was removed from the oven, so feel free to baste it at the last minute or rub the skin with a tablespoon of butter before letting it rest. The family was thrilled with this meal…in fact, next time I’ll roast two!
- 3 teaspoons kosher salt
- 1 teaspoons paprika
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon white pepper
- ¼ teaspoon cayenne pepper
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 1 medium onion, quartered
- 4 pound roasting chicken, giblets removed
- In a small bowl, mix together salt, paprika, onion
- powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder.
- Pat chicken dry with paper towels. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of the chicken. Double wrap with plastic wrap. Refrigerate overnight or at least 6 hours.
- Preheat oven to 250º.
- Place chicken in a roasting pan. Bake uncovered for 3½ hours or till its temperature reaches180º. Baste with some of the drippings or rub skin with a tablespoon of butter, then let the chicken stand for 10 minutes before carving.