WARNING! If raw chicken makes you ill in any kind of way – I suggest not scrolling down!
Happy Friday! I’m looking forward to a weekend full of cooking and relaxing. Those are my favorite kind of weekends!
I’ve shared before that I don’t care for chicken too much. BUT, if chicken were the only piece of meat I could eat for the rest of my life it would be a rotisserie style chicken.
Making a rotisserie chicken is so easy and worth it! After you make this you’ll never buy one of those store bought ones again – I promise! You can make them all sorts of ways, but my favorite way is with butter and fresh herbs under the skin, stuffed with lemon, more fresh herbs, and garlic.
First, make sure you have about half a stick of room temperature butter out and ready to go. Next, gather some rosemary, lemon, and garlic. Any fresh herbs will do. So happens I had some rosemary on hand. A combination of rosemary, thyme, and sage is delicious too. If you’re like my friend Tori and rosemary tastes like soap when you eat it, by all means use something else!
Chop your rosemary and garlic and add it to a mixing bowl with the room temp butter. Squeeze a little lemon in too – it won’t hurt you! Give it a good stir, but don’t over stir. The butter mixture has to be firm but, soft. If you feel it’s on the verge of melting, stick it in the freezer for a few so hardens it back up.
Meanwhile, remove all the innards, rinse, and pat dry. Carry the chicken over to your roasting pan. Sometimes I use a 13″x9″ casserole dish when I don’t feel like pulling out the roasting pan. Make sure to spray with a little non-stick cooking spray. It seems to help later when it comes time to doing dishes. Start lifting the chicken skin from the opening of the cavity – slowly with your index and middle fingers trying not to tear the chicken skin. Tear as far as you can – about to each leg. Grab your herb butter and rub it under the skin. Save some to rub on the outside of the chicken too. Stuff the cavity with a few garlic cloves, lemon, and rosemary. Rub the rest of the herb butter on the outside of the chicken. Sprinkle with Kosher salt and fresh ground pepper.
Throw your bird into the oven and bake until your food thermometer reads 160 degrees fahrenheit. I usually stick my thermometer in the thigh. And don’t worry – 160 degrees is cooked through. After you take your chicken out of the oven you’ve got to let it rest for at least ten to fifteen minutes before cutting into. While it’s resting it’s still cooking and the temperature can reach another ten degrees. The government suggests chicken being done at 180 degrees and to me chicken taste like dry leather at that point! Do whatever you’re comfortable with though.
I always serve this with mashed sweet potatoes and fresh steamed veggies. The combination never seems to go wrong.
1 3-4 pound fryer chicken
1/2 of stick of butter
fresh herbs of your liking
5 garlic cloves
Fresh ground pepper
Preheat your oven at 350 degrees F
Place butter on your counter to get to room temp. Meanwhile, remove all the innards, rinse, and pat dry. Carry the chicken over to your roasting pan. Next, start lifting the chicken skin from the opening of the cavity – slowly with your index and middle fingers trying not to tear the chicken skin. Tear as far as you can – about to each leg. Grab your herb butter and rub it under the skin. Save some to rub on the outside of the chicken too. Stuff the cavity with a few garlic cloves, lemon, and your herbs of choice. Rub the rest of the herb butter on the outside of the chicken. Now, rub with Kosher salt and ground pepper.
Bake until your food thermometer reads 160 degrees fahrenheit – about an hour to an hour and fifteen minutes. Let the chicken rest for at least ten to fifteen minutes before carving.
Serve with your favorite sides and enjoy!