Rotisserie style baked chicken
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My hubby and I both like baked chicken from our childhood – rubbed with salt, peppers and garlic. I tried a few recipes, but every time agreed that our favourite is still the same – the one from childhood. Until now! After we tried this recipe, we don’t want that traditional anymore. We baked chicken by this recipe maybe five times or more, but I just can’t make good photo of it. Sorry about that, but anyway I really think you should try it and think you will be it too.
This chicken has a mild lemon taste. It is a little bit spicy and hot, but it’s not so hot because my kids skill eat it 🙂 The seasoning mixture in here is just perfect for us.
Rotisserie style baked chicken
Time needed:
Yields: 4 servings
Calories: 323 kcal / 1 serving
Ingredients:
- 1 big chicken
- 2 tbsps. butter, room temperature (I use a little bit more)
- 1 lemon, cut in quarters
- 1 onion, cut in quarters
- 3 cloves garlic, crushed
- 2 1/2 tbsps. oil
- 1 tbsp. salt
- 2 tsps. dried basil
- 1 tsp. dried thyme
- 1 tsp. paprika powder
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 3/4 tsp. black pepper
- 1/4 tsp. cayenne
Directions:
- Rinse chicken and pat dry with paper towels.
- Place onion, lemon and garlic inside the chicken cavity. Then close it with a wooden skewer.
- With fingers make cavity between chicken skin and breast. Rub butter in there. This won’t let dry out the chicken breast.
- In a bowl mix all the seasonings and pour oil. With this mixture rub all over chicken. Then put chicken in a cold place and let marinate. We like to marinate for night or even more.
- Preheat oven to 230°C.
- Put chicken in a baking dish breast side up. Bake about 1 hour, or while inner temperature reaches 80°C.
- Take out from the oven and let rest for 10-20 minutes.
- Enjoy!
Source: Serving up the skinny
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