In my earliest cooking days, I was head chef at IGA food prep and was in charge of the rotisserie chicken. The secret to the rotisserie chicken being so delicious: salt, and lots of it.
I’ve made a few at-home roast chickens in my time and I wanted to have a recipe that mimicked the simplicity of a juicy rotisserie chicken, here it is.
1 whole chicken
1 can or pack of cooked artichokes.
1/2 cup butter
1/2 onion, not chopped
1 tablespoon oregano
2 tablespoons salt
1 tablespoon black pepper
Before you begin, pull your chicken and butter out of the fridge and let sit at room temperature. It makes everything easier to handle.
Preheat your oven to 350°C.
Using your clean hands, separate the chicken skin from the chicken while still leaving it on the bird.
On the breast side of the chicken, scoop half your butter with your hands and spread the butter evenly between the skin and chicken. Massage it in from the top through to every corner. Do this on both breasts.
Add your artichokes (5-7 halves) in with the butter in between the skin and chicken.
Add 1 tablespoon of salt in the cavity of the chicken, along with your half onion and any remaining artichokes.
Sprinkle the oregano, rest of salt and black pepper on top of your chicken. Add a bit of butter and rub it all in so it coats the outside of the chicken evenly.
In a roasting pan with a rack, place your chicken breast side DOWN. This is key to getting juicy chicken breast every single time.
Place your chicken in the oven with a timer for 30 minutes.
Once the 30 minutes is up, take the chicken out, flip it over, breast side up.
You will flip it by using long tongs in the cavity to do the flip manoeuvre, and an oven mitt in the other hand for stability and strength behind the flip.
Continue cooking for another 45 minutes.
Once the 45 minutes is up, keeping your chicken in the oven, crank your heat to 400°C, this will help finish crisping up the skin. Leave it in for an additional 10 minutes.
It’s always a good idea to check the internal temperature of your chicken as the weight of your bird directly dictates your cooking time.
Always check closest to a thigh bone, you’re looking for 160-165°C.
If you don’t have a meat thermometer, place the tip of a knife near the thigh and if the juices run clear it's ready. If the juices run pink, pop it back in the oven for 7-10 minutes until it’s ready.
Once done, shut your oven off, take your chicken out.
Place on your counter, cover loosely with foil and a tea towel for 20-30 minutes.
It is now ready to serve and enjoy the juiciest, easiest roast chicken recipe of your dreams. STUPID GOOD, I promise.