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Rottiserrie Style Chicken
Fiona MacLeanFiona MacLean

Rotisserie Style Chicken

A whole chicken rubbed with a paprika-herb spice mix, roasted until the skin is crispy and the meat reaches 165°F, basted and rested before carving.
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Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 4-5 pound chicken
  • olive oil nice and loose consistency for spice mix
  • 1 lemon juice squeezed into spice mix, half placed inside cavity
  • paprika
  • thyme
  • garlic powder
  • onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • a bit red wine or cider optional, added near end of cooking to make a gravy

Method
 

  1. Preheat the oven to 425°F (210°C).
  2. In a small bowl, mix the spice rub: paprika, thyme, garlic powder, onion powder, about 1 teaspoon salt and half a teaspoon of pepper, olive oil until nice and loose, and a squeeze of lemon juice.
  3. Remove any giblets and pat the chicken dry to help get crispy skin.
  4. Optionally tie the legs together (not essential).
  5. Place the chicken breast up in a roasting pan, then brush and rub the spice mix all over the skin.
  6. Put half a lemon inside the cavity so it steams and permeates the chicken with lemon flavor as it cooks.
  7. Roast uncovered until the skin is golden and the thickest part of the breast reaches 165°F, normally 70 to 80 minutes, basting every 15 minutes with the pan juices.
  8. Optionally, about 20 minutes before the chicken is due to finish, pour a bit of red wine or cider into the pan to make a gravy.
  9. Let the chicken rest 10-15 minutes before carving so the juices sink back into the meat.
  10. Carve and serve with breast, leg and thigh as desired.

Notes

Leftover chicken can be bagged while warm to steam the skin off the bone for shredded chicken, though this loses the crispy skin. Serve with a tomato salad in summer or roast potatoes and roasted vegetables in winter.