I don’t know about you guys, but our family tries really hard to buy organic, free range, antibiotic free meats. And buy “try” I mean, that I decide which organ I don’t really need and sell it to buy our preferred meat, because that stuff is crazy expensive! Luckily for us, I discovered that the local warehouse store, carries two whole organic chickens for only a few dollars more than the regular kind. Sure, I have to get intimate with the chicken and stick my hand inside its cavity without so much as buying it a drink first. But for me, the grossness of touching chicken innards is totally worth it. I just hope it’s as good for the chicken as it is for me.
This recipe for Rotisserie Style Baked Chicken is just awesome. You can put up to three on a cookie sheet, bake away and have leftovers for the week. The first day we usually just eat the chicken as the main dish, second day use the chicken to top off a Greek Salad, and if we have any leftover for the third day, we make sandwiches.
- 1 whole 6-8 pound chicken
- 2 Tablespoons butter, room temperature
- 1 whole lemon, cut in half
- 1 quartered yellow or white onion
- 3 garlic cloves crushed
- 2½ Tablespoons vegetable oil
- 1 Tablespoon kosher or sea salt
- 2 teaspoons dried basil
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon white pepper
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne
- Preheat oven to 450 degrees.
- Remove innards from chicken, rinse chicken and pat dry with paper towels.
- Place onion, lemon and garlic inside the chicken cavity.
- Rub 1 Tablespoon of butter on top of each breast, under skin.
- Combine: vegetable oil, salt, basil, thyme, paprika, onion powder, garlic powder, white & black pepper, and cayenne together.
- Rub mixture all over chicken, getting in all the crevices.
- Place chicken in baking dish breast side up. If making more than one chicken, they can be put onto a cooking sheet.
- Bake for 45 minutes- 1 hour until internal temp reaches 175 degrees.
- Remove from oven and let rest until internal temp reaches 180 degrees.
1. Feel free to let your chicken marinate in the rub, but I never seem to get it done in enough time to marinate and my chicken still turns out yummy!
2. Make sure to really get your chicken dry before rubbing the herb mixture on it. This will help ensure that the chicken skin comes out crispy.
3. I usually make two chickens at a time and use the second one, the next day for leftovers. Shred it up for sandwiches or top a yummy salad off with the chicken.
4. For an extra lemony taste, take 1/2 a lemon and squeeze the juice directly onto the breast the last 15 minutes of cooking.
5. I know some people like to tie their chickens up with string to hold everything in, but I have never done this. I don’t need any extra steps and my kids always seem to use up all the string playing with it!