Rotisserie Chicken
Ingredients
The chicken and brine
-
1
recipe
chicken brine (optional but highly recommended)
-
5
lb
whole chicken
The seasoning
-
6
tablespoons
butter (softened)
-
1½
teaspoons
smoked paprika
-
1
teaspoon
garlic powder
-
1
teaspoon
onion powder
-
to taste
salt and pepper
-
fresh herbs
for garnish (optional)
Instructions
- Brine the chicken according to the recipe directions, then rinse and pat dry.
- Preheat the oven to 400 degrees F.
- Tuck the chicken wings underneath the breast and tie the legs together with kitchen twine.
- Combine butter, smoked paprika, onion powder, garlic powder, and salt and pepper in a bowl.
- Loosen the skin of the chicken breast and rub the butter mixture all over the chicken.
- Place the chicken in a roasting pan and cook for about 1 hour and 20 minutes until the thickest part of the thigh reaches 165 degrees F.
- Baste the chicken with pan juices every 20 minutes and cover with foil if the skin gets too dark.
- Let the chicken rest for 10 minutes before carving and serve with pan drippings and garnish with fresh herbs if desired.
Nutrition Facts (estimated)
Servings
6
Calories
404
Total fat
28g
Total carbohydrates
3g
Total protein
34g
Sodium
228mg
Cholesterol
166mg
You might also like