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Volume III
July 27, 2012

Weekly Home / Recipe Center

Baked Rotisserie-Style Chicken

Serves 6-8


1 (4 to 6 pounds) whole chicken
3 teaspoons brown sugar
2 teaspoons sweet hungarian paprika
2 teaspoons kosher salt
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme leaves, crushed between palms
1/2 teaspoon ground allspice
1/2 teaspoon ground cayenne or chipotle pepper, or to taste
1/2 teaspoon freshly ground black pepper
1 medium onion, peeled and quartered

Remove any giblets and trim wing tips with kitchen shears. Freeze for other purposes or discard. Wash chicken thoroughly, inside and out, in cold water. Pat dry with paper towels. Whisk together brown sugar, paprika, salt, onion powder, garlic powder, thyme, allspice, cayenne or chipotle pepper, and black pepper until combined. Sprinkle this mixture over the exterior of the chicken and salt the cavity. Place seasoned chicken in a resealable bag or wrap in two layers of plastic wrap. Refrigerate 4 to 6 hours or overnight (see Notes). Preheat oven to 350 F. Line a roaster pan with foil, shiny-side up. Insert a V-rack in the pan. Place the chicken breast-side up (see Notes) in the V-rack. Pierce the inside the cavity of the bird in 4 or 5 places to allow the steam to penetrate. Stuff the cavity with the onion quarters. Roast for 2 hours, or until an instant-read thermometer reaches 165 F. when inserted into the thickest part of the meat (not touching bone). Let chicken rest for 15 minutes before carving to serve. Discard onions from the cavity. Yield: 6 to 8 servings Notes: If you do not have the time to wait for marination, the chicken will be just fine if you immediately cook it after seasoning. If presentation is not an issue, consider roasting the chicken breast-side down. This allows all the juices to drip into the breast meat for a more moist result. Baked Rotisserie-Style Chicken Photo © 2011 Peggy Trowbridge Filippone, licensed to, Inc. Suggested Related Recipes


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