Homemade Rotisserie Chicken
HOMEMADE ROTISSERIE CHICKEN
INGREDIENTS: Active time: 20 minutes Cook time: 1 hour Yield: 4 servings
1 large chicken, patted dry 2 thyme sprigs 2 cloves of garlic, minced 1 lemon 1 tbsp extra-virgin olive oil salt and pepper, to taste
PREPARATION: 1. 2.
3. 4.
Grate the skin of the lemon, and squeeze its juice. Preheat the oven to 400°. Place the whole chicken into a roasting pan. Rub the thyme, garlic, and grated lemon on the skin. Season with salt and pepper. Rub 1 tbsp of the olive oil and the lemon juice all over the body of the chicken. Using kitchen twine, tie the legs together. Place the pan in the oven and roast until the chicken begins to turn golden-brown, about 30 minutes. At that point lower the heat to 350° and roast for another 30 minutes, until the bird is golden-brown all over and the skin is crisp. The chicken is done when the juices run clear from the thigh. Transfer the chicken to a cutting board and allow to rest for 10 minutes before carving.
INGREDIENTS: Active time: 20 minutes Cook time: 1 hour Yield: 4 servings
1 large chicken, patted dry 2 thyme sprigs 2 cloves of garlic, minced 1 lemon 1 tbsp extra-virgin olive oil salt and pepper, to taste
PREPARATION: 1. 2.
3. 4.
Grate the skin of the lemon, and squeeze its juice. Preheat the oven to 400°. Place the whole chicken into a roasting pan. Rub the thyme, garlic, and grated lemon on the skin. Season with salt and pepper. Rub 1 tbsp of the olive oil and the lemon juice all over the body of the chicken. Using kitchen twine, tie the legs together. Place the pan in the oven and roast until the chicken begins to turn golden-brown, about 30 minutes. At that point lower the heat to 350° and roast for another 30 minutes, until the bird is golden-brown all over and the skin is crisp. The chicken is done when the juices run clear from the thigh. Transfer the chicken to a cutting board and allow to rest for 10 minutes before carving.
