ROTISSERIE CHICKEN WITH YOGURT SAUCE AND HERB RELISH
Easy to prepare, this quick weeknight dinner is also rich in flavor. Spend a few minutes making the savory yogurt sauce and herb relish, then let your supermarket take it from there. A store-bought chicken will make this recipe a breeze, but you can also roast your own.
Provided by Lauryn Tyrell
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 20m
Number Of Ingredients 12
Steps:
- Whisk together yogurt, celery leaves, 1 tablespoon oil, and cumin; season with salt and pepper. In another bowl, stir together jalapeño, cilantro, cinnamon, vinegar, and remaining 1/4 cup oil; season.
- Toss sliced celery with radishes. Carve chicken; serve with pitas, hummus, yogurt sauce, herb relish, and radish-celery salad.
ROTISSERIE CHICKEN WITH BLACK PEPPER VINEGAR SAUCE
Provided by Bobby Flay
Time 2h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- For the sauce: Whisk together the mustard, vinegar, honey, 1 1/2 teaspoons salt and 1 tablespoon pepper in a medium bowl. Combine the canola and olive oil, then slowly add to the mustard mixture and whisk until emulsified. Let sit at room temperature while you prepare the chicken. The sauce can be made 2 days in advance and stored, covered, in the refrigerator. Bring to room temperature before serving.
- For the chicken: Set up the rotisserie according to the manufacturer's directions. Combine the sugar, paprika, 1 1/2 tablespoons salt and 1 teaspoon pepper in a small bowl. Brush the chicken with the oil and rub with the spice mixture.
- Thread the chicken onto the rotisserie and cook until an instant-read thermometer inserted into the breast registers 165 degrees F, about 1 hour 45 minutes. Remove from the rotisserie, brush liberally with some of the sauce, loosely tent with foil and let rest 15 minutes before slicing. Serve with the sauce on the side.
HERBED ROTISSERIE CHICKEN
Posted in response to a request for rotisserie recipes. This is a mainstay for rotisserie use. It turns out wonderfully crusted and juicy
Provided by TishT
Categories Chicken
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Pre-heat the oven to 450 degrees Broil or Top heat mode.
- Discard the innards of each chicken, rinse the cavity and dry thoroughly with paper towels.
- Combine the seasoning and olive oil, gently loosen the skin covering the breast, smear some of the mix over the meat and rub the remainder into the chicken skin.
- Squeeze some lemon juice into the cavity of each chicken and stuff the lemons inside.
- Tuck the wings under the legs and tie the legs together with a little dampened string.
- Thread the chickens onto the skewer and roast for 20 minutes, remember to add the drip pan to the oven.
- Lower the heat and continue cooking at 350 degrees for the remainder of the cooking time, approximately 50 minutes.
ROTISSERIE FRESH HERB & GARLIC CHICKEN
I worked this recipe last summer while I had oodles of fresh herbs growing in the garden. I remembered years ago placing fresh basil under the skin of a turkey I baked for Thanksgiving and decided lets try this with many herbs. It is so delicious the family begs for my rotisserie chickens! You can do this on a BBQ or kitchen rotisserie. You can prepare the chicken earlier and let it marinade in the fridge for the day as well before cooking. It will intense the flavors. I also place the herbs and garlic inside the bird.
Provided by ArtistsFoodPalette
Categories Whole Chicken
Time 1h34m
Yield 1 chicken, 5-6 serving(s)
Number Of Ingredients 11
Steps:
- Clean a five pound roasting chicken and pat dry.
- Carefully separate with your hand the skin from the meat without ripping the skin. Separate entire breast area to back and then leg area.
- Crush and Slice all the garlic lengthwise.
- Insert garlic slices between the skin and meat on breast, legs and inside bird.
- Remove the basil, oregano and sage leaves off the stems.
- Insert the leaves between the skin and meat on breast, legs and inside bird.
- Add evenly the stalks of thyme in all places as well, reserving 4 stalks.
- Place the tarragon inside the bird.
- Place one stalk of rosemary inside the bird.
- If the skin is very loose use a toothpick to close in front area and one in back.
- Tie up the bird so the legs and wings are not loose. Use cotton string.
- Rub the tied bird with the olive oil.
- Insert the spit for rotisserie making sure it is well secured.
- Sprinkle salt and pepper around the bird.
- Place the rosemary stalks, about 4 inches long, into the leg & wing area using the string to hold in place.
- Place 4 sprigs of thyme anywhere under strings.
- Place readied chicken onto rotisserie and cook one hour and fifteen minutes. Chicken cooks usually 15 minutes per pound.
- Use a meat thermometer for testing meat. Temperature should reach 165 degrees when done. Juices should run clear.
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