I crave rotisserie chicken often, but I found myself going to the California Chicken Cafe too often.
Until… I found out how to rotisserie my own chicken. This method works! It takes 3 hours in the oven. But you don’t mess with it at all. So you can do your work-from-home thing while it cooks.
Beware though, the aromas from the oven whet your appetite pretty good. It may distract you from your work.
I don’t think I’ll roast chicken any other way or outsource it out to the local chicken rotisserie spot anymore.
This now my preferred rotisserie chicken. (I love stories with a happy ending 😂)
Slow Cooked Chicken
Ingredients (for 4):
- 3 1/2-4lb. Whole Chicken (pasture-raised is best)
- 1 lemon, cut in half
- 4 medium garlic cloves, minced
- 3 Tbsp. extra virgin olive oil
- 2 Tbsp. Unsalted butter
- 1 tablespoon kosher salt
- ½ teaspoon crushed red pepper flakes (or 1 teaspoon Aleppo pepper flakes)
- ¼ teaspoon freshly ground black pepper
- 1/2 tsp. Dried thyme
- ½ tsp. Paprika
- 2 Tbsp. Chopped fresh parsley
Directions:
1. Preheat oven to 300 F (yes 300 F- I know it’s low). Center the rack to the middle of the oven.
2. In an oven proof pan, pie dish or cast iron, place the chicken. Pat dry with a paper towel. Remove the bag in the cavity of the chicken, if there is one and discard it. Cut the lemon in half and place both halves in the empty cavity of the chicken.
3. Mix all the other ingredients except lemon in a small bowl or measuring cup. I do this with my fingers but you could do it with a fork. Then slather this herby butter on the chicken and get under the skin. It’s a messy job but it’s the only way to guaranteed it’s seasoned in and out.
4. Place the whole chicken in oven for 3 hours. No need to touch that bird. At the end of 3 hours it should be fall apart tender. You can check it with a thermometer if you want, but it will most likely be very done. It should read 165 F. Let it rest 10 minutes or so before cutting it.
Dip some bread into the sauce and you’ll thank me.
I served it with tortillas, rice, beans and salsa.
Effortless Rotisserie Chicken at Home
Ingredients
Ingredients (for 4):
- 3 1/2-4 lb. Whole Chicken pasture-raised is best
- 1 lemon cut in half
- 4 medium garlic cloves minced
- 3 Tbsp. extra virgin olive oil
- 2 Tbsp. Unsalted butter
- 1 tablespoon kosher salt
- ½ teaspoon crushed red pepper flakes or 1 teaspoon Aleppo pepper flakes
- ¼ teaspoon freshly ground black pepper
- 1/2 tsp. Dried thyme
- ½ tsp. Paprika
- 2 Tbsp. Chopped fresh parsley
Instructions
Directions:
- Preheat oven to 300 F (yes 300 F- I know it’s low). Center the rack to the middle of the oven.
- In an oven proof pan, pie dish or cast iron, place the chicken. Pat dry with a paper towel. Remove the bag in the cavity of the chicken, if there is one and discard it. Cut the lemon in half and place both halves in the empty cavity of the chicken.
- Mix all the other ingredients except lemon in a small bowl or measuring cup. I do this with my fingers but you could do it with a fork. Then slather this herby butter on the chicken and get under the skin. It’s a messy job but it’s the only way to guaranteed it’s seasoned in and out.
- Place the whole chicken in oven for 3 hours. No need to touch that bird. At the end of 3 hours it should be fall apart tender. You can check it with a thermometer if you want, but it will most likely be very done. It should read 165 F. Let it rest 10 minutes or so before cutting it.
Notes
