How to Make Rotisserie Chicken

• porcje: 6 servings
• czas aktywny: 5 minutes
• całkowity czas: 1 hour 15 minutes

Składniki

2 teaspoons paprika

1 1/2 teaspoons dried thyme

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon Salt

1/2 teaspoon freshly ground black pepper

1 (4 to 5 pound) whole chicken (see note 1)

2 tablespoons olive oil

Wskazówki

To prepare the chicken:

In a small bowl, whisk together the paprika, thyme, garlic powder, onion powder, and salt and pepper to taste. Remove giblets and truss the chicken (this is recommended for even cooking, see note 2).

To make the chicken in a rotisserie:

Skewer the trussed chicken. Rub the spice mixture all over the outside of the chicken (no olive oil necessary).

Insert the rotisserie skewers into the rotisserie. Cook according to rotisserie manufacturer's instructions. Internal temperature should be 165 degrees. Remove from rotisserie and let rest 10 minutes before

Move an oven rack to the lowest position and preheat oven to 425 degrees. Place the trussed chicken in a roasting pan, baking dish, or cast iron skillet. Brush the outside of chicken with olive oil. Rub the spice mixture all over the outside of the chicken.

Notatki

Note1

4 to 5 pounds of chicken pieces such as breast, thighs, or quarters maybe substituted for the whole chicken. Reduce total baking time to 30 to 45 minutes.

Note2

Trussing the chicken. This falls under optional yet recommended. Trussing your chicken insures an evenly cooked, juicier bird, but you don’t have to if you don’t want.

Wartości Odżywcze

• Kalorie: 359 kcal
• Tłuszcz Całkowity: 27 g
• Tłuszcz Nasycony: 7 g
• Cholesterol: 109 mg
• Sód: 103 mg
• Węglowodany Całkowite: 1 g
• Błonnik Pokarmowy: 1 g
• Cukry Całkowite: 1 g
• Białko: 27 g