Roast Chicken, Rotisserie-Style
Recipe: #8664
March 18, 2013
Categories: Chicken, Sunday Dinner, Oven Roast, Gluten-Free No Eggs, Whole Chicken, more
"Recipe courtesy of My Father’s Daughter: Delicious, Easy Recipes Celebrating Family & Togetherness by Gwyneth Paltrow. Instead of putting chicken on spit you rotate the chicken in a roasting pan and it self-bastes itself, I increased the garlic salt to 2 teaspoons, paprika to 1 teaspoon and the butter to 3 tablespoons"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (347 g)
- Calories 363.9
- Total Fat - 11.9 g
- Saturated Fat - 2.7 g
- Cholesterol - 817.1 mg
- Sodium - 275.6 mg
- Total Carbohydrate - 0.4 g
- Dietary Fiber - 0.2 g
- Sugars - 0 g
- Protein - 60.2 g
- Calcium - 39.8 mg
- Iron - 8.6 mg
- Vitamin C - 12.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat oven to 400°.
Step 2
Mix butter, garlic salt, paprika, pepper and salt in a bowl.
Step 3
Rinse chicken inside and out; pat dry.
Step 4
Insert fingers between skin and breast to separate the two. Rub seasoned butter over chicken and under skin.
Step 5
Tuck wings underneath bird and tie together with a piece of twine.
Step 6
Tie legs together with another piece of twine.
Step 7
Place chicken on its side in a heavy roasting pan and roast 25 minutes.
Step 8
Turn onto its other side and sprinkle with several tbsp water; roast 25 minutes more.
Step 9
Turn chicken on its back; roast 10 minutes more.
Step 10
Turn on its breast; roast until skin is crispy and chicken is golden brown, 10 minutes more.
Step 11
Remove from pan and let rest, breast side down, 15 minutes, before carving (remove skin).
Tips
- Twine to tie the chicken
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