Rotisserie Chicken


This recipe is for a whole
rotisserie chicken (about 3-4 lbs). 
Remove any neck and giblets.  They’re
usually inside the chicken in a bag if they include them.  I use Organic Smart Chicken brand from
Woodman’s.  They don’t include the
giblets.  Rinse the whole chicken in cold
water and pat dry with paper towels. 
Place on a 9×13 baking dish.  Make
sure the legs of the chicken are on top when you place the chicken in the dish
and rub the herbs on.  I did it upside
down the first time I made one.  🙂   
cup butter (I use Purity Farms Ghee, melted or Earth Balance Soy Free)

cup olive oil

TB chopped fresh parsley

tsp dried crushed rosemary

tsp sea salt

tsp fresh garlic, minced (about 2 cloves)

tsp pepper

oil as needed
oven to 350 degrees.  Combine the herb
rub ingredients in a large bowl and mix well. 
Rub half of the mixture onto chicken, both on the outside of the skin
and just under the skin, on the top of the chicken.  With the other half, mix with 6 sliced
carrots, 6 red potatoes (peeled and quartered), and 3 medium onions.  Place vegetables around the chicken in the
pan.  I drizzle some olive oil over the
whole chicken to allow for more liquid for basting.  Bake for 1 ½ to 2 hours, basting every 30
minutes or until meat thermometer inserted into inner thigh reaches 175-180
degrees.  You do not need to wrap in tin
foil.  Cooking time depends on the size
of the chicken.  I usually know it’s done
when it’s a light golden brown.  Let sit
for 10-15 minutes before cutting. 

fresh parsley gives it a good flavor.   I
bought a plant of parsley ($1.99) this summer and planted it outside and I had
fresh parsley all summer.  Just cut off
what you need, and more grows back in a couple weeks. 

save whatever’s left when we’re done eating (the bones, etc.) and throw in a
large zip lock bag in the freezer or fridge to use later for making chicken
stock (see recipe for Chicken Broth).  It’s a bone broth
recipe.  I use Organic Smart Chicken
brand from Woodman’s. 
Feingold Stage 1

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