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HERB & CITRUS ROTISSERIE CHICKEN

HERB-&-CITRUS-ROTISSERIE-CHICKEN

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DELICIOUS

Description

We have a rotisserie chicken for dinner at least once a week. I used to think I needed to own a rotisserie to make it, but this Stainless Steel Chicken Stand my mom uses has been a game changer.

It could not be easier; to make a crispy skinned beauty that is moist and juicy inside. And the best part is that it comes out brilliantly every time.

I have grabbed a bunch of herbs from my garden and combined these with the zest and juice of an orange and lemon. You can totally change the spices or even use a dry spice rub on the chicken.

This recipe is so delicious it is a “MUST TRY”. You’ll get so many compliments on this chicken & it couldn’t be simpler.

Now you know my secret to the perfect rotisserie chicken. You are so welcome
xxx Chef MM

HERB & CITRUS ROTISSERIE CHICKEN






US (Imperial)


Print Ingredients

1 (4 lb) whole chicken

Handful of each – fresh thyme, rosemary, oregano and
sage

1 lemon - Juice & zest

1 orange – juice and zest

1/3 cup olive oil

2 cloves garlic

2 TBD Dijon mustard with seeds

2 TBS Hebe de Provence

Salt and pepper

Stainless Steel Beer Can Chicken Roaster



Instructions

Preheat the oven to 375 F

Place the fresh herbs, lemon and orange juice and zest, garlic, mustard & olive oil into a food processor and puree to make a paste

Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Generously season inside and outside of chicken with salt, pepper and Herbs de Provence.

Loosen the chicken skin and use half the marinade inside the chicken cavity and under the skin. Cover the outside of the chicken with the rest of the marinade and place chicken on the stand. Marinade overnight if possible or at least 2 hours ahead. Bring chicken to room temperature before cooking.

Place the chicken stand on Teflon lined baking sheet or in a baking dish. Tie the wings close to the body using a piece of string to stop them burning.

Move the oven rack to the bottom third of the oven to make space for the height of the chicken. Roast chicken continuously basting with liquid in the drip tray (every 30 minutes) to keep it moist.

Roast chicken until the ENTIRE skin is nicely golden brown and crunchy. The color of the chicken skin will indicate when it is done. This will take about 1 1/2 hours for a smaller chicken and 2 hours for a larger one. Let chicken rest for 5 minutes before carving.

CHEF’S TIP
Use the liquid in the bottom of the stand to make gravy. Cooking the chicken low and slow keeps it moist and juicy. A smaller chicken tastes better than a big bird.

SERVES 4





EU (Metric)


Print Ingredients

1 (2 Kg) whole chicken

Handful of each – fresh thyme, rosemary, oregano and
sage

1 lemon - Juice & zest

1 orange – juice and zest

1/3 cup olive oil

2 cloves garlic

2 TBD Dijon mustard with seeds

2 TBS Hebe de Provence

Salt and pepper

Stainless Steel Beer Can Chicken Roaster



Instructions

Preheat the oven to 190 C

Place the fresh herbs, lemon and orange juice and zest, garlic, mustard & olive oil into a food processor and puree to make a paste

Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Generously season inside and outside of chicken with salt, pepper and Herbs de Provence.

Loosen the chicken skin and use half the marinade inside the chicken cavity and under the skin. Cover the outside of the chicken with the rest of the marinade and place chicken on the stand. Marinade overnight if possible or at least 2 hours ahead. Bring chicken to room temperature before cooking.

Place the chicken stand on Teflon lined baking sheet or in a baking dish. Tie the wings close to the body using a piece of string to stop them burning.

Move the oven rack to the bottom third of the oven to make space for the height of the chicken. Roast chicken continuously basting with liquid in the drip tray (every 30 minutes) to keep it moist.

Roast chicken until the ENTIRE skin is nicely golden brown and crunchy. The color of the chicken skin will indicate when it is done. This will take about 1 1/2 hours for a smaller chicken and 2 hours for a larger one. Let chicken rest for 5 minutes before carving.

CHEF’S TIP
Use the liquid in the bottom of the stand to make gravy. Cooking the chicken low and slow keeps it moist and juicy. A smaller chicken tastes better than a big bird.

SERVES 4




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