1. Home
  2. Chicken
  3. TARRAGON & LIME ROTISSERIE CHICKEN

TARRAGON & LIME ROTISSERIE CHICKEN

BOOKMARK

PRINT

DELICIOUS

Description

A staple in our family is roast chicken. Most people think you need to own a rotisserie to make it. This isn’t the case.

On a trip to South Africa, my mom these amazing chickens in her oven by using 2 chicken roasting stands. I ran all over town trying to find one. I didn't succeed. Devastated at the thought of returning home without it, I did something awful…. I smuggled one into my suitcase. After all, she did have two… and sharing is caring.

The good news is that I found the Chicken Roasting Stand on Amazon. I have since replaced the one I took from my mom. And making the perfect chicken couldn't be easier.

Different ovens and different sized chicken change the cooking time. So I base cooking time on the color of the chicken. It’s ready when the legs are golden brown. You may need to give the chicken a tinfoil hat, if the top is browning too quickly. Cook it low and slow, so that it is super moist.

My mom uses dry spices and I prefer a wetter marinade. Today I am taking this chicken a little South of the border to Mexico, and including cilantro, tarragon and lime.

I make different marinades using a variety of herbs, sauces, spices and citrus (rosemary garlic, teriyaki ginger, BBQ, curry, and balsamic orange to name a few). Please experiment and let me know what combinations you come up with.

And don’t forget to share this recipe with friends and family xxx Chef MM

TARRAGON & LIME ROTISSERIE CHICKEN

US (Imperial)

Print Ingredients

1 (4 lb) whole chicken

Handful of fresh cilantro

Handful of fresh tarragon

1 lemon - Juice & zest

2 limes – juice and zest

1/3 cup olive oil

2 cloves garlic

2 TBS Dijon mustard with seeds

Coarse Salt and Black Pepper

Stainless Steel Chicken Roaster

InstructionsPreheat the oven to 375 F

Place the fresh herbs, lemon and lime juice and zest, garlic, mustard & olive oil, 1 tspn salt & 1 tspn pepper 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 and pepper.

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 or an elastic band 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 the chicken 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. You may need to make a little tinfoil hat for the chicken if the top is browning too quickly.

When the legs are a nice golden brown this will indicate that the chicken is done. It can take 1 1/2 to 2 1/2 hours depending on the size of the chicken and your oven.

Let chicken rest for 5 minutes before cutting. Using a chicken scissor cut the chicken down the front at the back. Portion it into 8 pieces by cutting off the legs, things and halving the breast.

Pour over the pan juices and garnish with some fresh tarragon.

Serve with some roasted potatoes and a green salad...

CHEF’S TIP

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 fresh cilantro

Handful of fresh tarragon

1 lemon - Juice & zest

2 limes – juice and zest

1/3 cup olive oil

2 cloves garlic

2 TBS Dijon mustard with seeds

Coarse Salt and Black Pepper

Stainless Steel Chicken Roaster

InstructionsPreheat the oven to 190 C

Place the fresh herbs, lemon and lime juice and zest, garlic, mustard & olive oil, 1 tspn salt & 1 tspn pepper 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 and pepper.

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 or an elastic band 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 the chicken 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. You may need to make a little tinfoil hat for the chicken if the top is browning too quickly.

When the legs are a nice golden brown this will indicate that the chicken is done. It can take 1 1/2 to 2 1/2 hours depending on the size of the chicken and your oven.

Let chicken rest for 5 minutes before cutting. Using a chicken scissor cut the chicken down the front at the back. Portion it into 8 pieces by cutting off the legs, things and halving the breast.

Pour over the pan juices and garnish with some fresh tarragon.

Serve with some roasted potatoes and a green salad...

CHEF’S TIP

Cooking the chicken low and slow keeps it moist and juicy. A smaller chicken tastes better than a big bird.

SERVES 4

Ingredients

Choose a style:

x

NEW BOOK JUST
RELEASED!

Available to order on:

audio-book-cover-miracles-manifested