Citrus-Basted Chicken Recipe

"This is our favorite rotisserie recipe. It's from the instruction booklet for an Oster Carousel Rotisserie. Cook chicken for 18 to 22 minutes per pound. I usually double the sauce......it's really good on rice too. Although I've never tried it this way, my guess is that it could be converted to an oven dish as well."

Original is 4 servings

Metric US

I've Tried It

Ingredients

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3 1/2 pound chicken, whole (broiler)
1 orange, halved, sliced
1 lemon, halved, sliced
3/4 cup orange juice (divided)

3 tablespoons lemon juice (divided)
1 tablespoon lime juice
2 tablespoons honey
1 teaspoon cornstarch

Nutritional

Serving Size: 1 (568.7 g)
Calories 1043.5
Total Fat - 54.4 g
Saturated Fat - 15.1 g
Cholesterol - 349.3 mg
Sodium - 327.5 mg
Total Carbohydrate - 26.2 g
Dietary Fiber - 4.2 g
Sugars - 17.9 g
Protein - 109.8 g
Calcium - 116.9 mg
Iron - 5.6 mg
Vitamin C - 74.7 mg
Thiamin - 0.4 mg

Step by Step Method

Step 1

Rinse chicken in cold running water. Drain, pat dry inside and out with paper towel. Place orange and lemon slices inside chicken.

Step 2

Spray inside of rotisserie basket with nonstick vegetable coating spray; place chicken on the spit and screw spit into the basket. Center chicken on spit with wings downward, legs upward. Place basket with chicken inside the rotisserie.

Step 3

Combine 1/4 cup orange juice, 1 tablespoon lemon juice, and lime juice. Brush 1/3 of mixture over chicken. Reserve remaining mixture.

Step 4

Close rotisserie door. Plug in. Be certain unit rotates freely. Cook until juices run clear and thermometer inserted in breast registers 185ºF (approximately 60 to 65 minutes).

Step 5

Brush with remaining mixture during last 15 minutes of cooking.

Step 6

Meanwhile, combine remaining 1/2 cup orange juice, 2 tablespoons lemon juice, honey and cornstarch in small saucepan. Cook over medium heat until boiling. Cook 2 minutes, stirring constantly until thickened and clear.