There is a reason this Homemade Rotisserie Style Chicken has been the most popular recipe on Whole Food Bellies for about two years running. If you haven’t tried it yet, then get excited, because this is all kinds of delicious!
Do you know what’s really exciting? I am actually organised enough this month to post a recipe an entire week before an occasion. I am organised enough to post a recipe for Mother’s Day a whole week before Mother’s Day! That NEVER happens. Or maybe I am just super organised….not bloody likely.
What also never (well, rarely at least) happens in my house is a night without the toddler umming and ahhing about what she will and will not eat, and the 9mo growling (literally) because he can’t get enough food into himself straight away.
Enter the Homemade Rotisserie Style Chicken. Silence ensued and food was eaten. There’s a 2yo and an 9mo at the table people – anyone with small kids knows that it has to be good if there is silence at the dinner table! (I guess it could also be really bad if there was silence, but this was definitely the good type of silence).
Homemade Rotisserie Style Chicken
I cannot emphasise enough how good this homemade rotisserie chicken is. Ok, so you have to cook it for like 3 hours. Not a quick meal. But really, if you are making a roast chicken, you aren’t really anticipating a quick meal anyway. And it’s worth the extra time. I promise.
You basically rub some spices on there, throw it in the oven and forget about it until the timer goes off, so not much work involved at all.
Do yourself a favour, next weekend head to the local Farmer’s Market, or wherever you get your chicken from, grab a good one and make this. For a family of 4 it fed us for two dinners and a lunch and I also got 10 cups of homemade chicken stock out of it. That means you will have enough for Mother’s Day dinner and some leftovers for a salad or sandwiches the next day – we all know that means you will really be in the good books!
If I lived near my mum I would be making it for her, but I don’t, so dad….I reckon even you can manage this one 🙂 If you want to go all out and make her some dessert, then check out these lovely options:
Waste Not Tip: You pay a lot of money for a good quality chicken so make the most of it. Save the bones and use them to make a good homemade stock. I get about 10 cups of stock from 1 chicken.
- 1 4 lb whole chicken (opt for organic where possible)
- 2 tsp salt
- 2 tsp smoked paprika
- 1 tsp oregano
- 1 tsp black pepper
- 1/2 tsp cayenne pepper
- 1/2 tsp ground cumin
- 3 tbsp avocado oil or other cooking oil of choice
- ½ lemon quartered
- 6 cloves garlic peeled and smashed
Preheat your oven to 300 degrees
Mix together the salt, paprika, oregano, black pepper, cayenne pepper and cumin in a small bowl
Give the chicken a rinse and remove giblets etc. Pat dry with paper towels
Pop the lemons and garlic into the cavity
Rub the breasts underneath the skin with 1 tbsp of avocado oil and 1 teaspoon of the spice mixture. Try not to tear the skin, but don't worry if you do
Rub the remaining avocado oil on the outside of the skin and then season all over with the remaining spice mixture (if you have cooking twine then tie the legs together - I have done without and it was fine)
Pop the bird in a cast iron dutch oven or roasting pan and roast for 2.5 to 3 hours, basting once every hour (spoon any juices in the pan over the bird)
It will be a beautiful brown/red colour when done. Pull it out of the oven and let it rest for 10 minutes before serving
I served it up with some sweet potato fries and a salad but let your imagination run wild