There certain recipes that we tend to make on a regular basis and once one enters into the rotation, it is practically there for life. Perhaps we have a fairly full schedule of dinner menus but it is about to get a little bit larger, thanks to this awesome rotisserie chicken recipe. It isn’t an actual rotisserie chicken but it is in the style of rotisserie and it is roasted in a pan. It is one of those easy meals that simply deserves a spot in your weekly lineup.
This is the perfect dinner to make for any day of the week when you are in a hurry but it is also one of those recipes you can make on a Sunday when you are ready to slow down and enjoy your family dinner. One thing is for sure, once you try this recipe for yourself, you will never turn back again.
Ingredients:
6-7 pound whole chicken
1.5 pounds mini potatoes
1 bag carrots
½ pound salted butter, softened
1 sprig rosemary, minced
2 cloves garlic, minced
Directions:
Preheat the oven to 450 degrees.
Prepare compound butter by mixing butter, rosemary and garlic in small bowl. Wrap in plastic wrap and chill until firm (approximately 1 hour).
Season the chicken by rubbing salt and pepper on the skin (feel free to add your own spices to this as well), then place slices of the prepared compound butter under the skin.
Spray your bundt pan with non-stick spray.
If you’d like to include vegetables, add them to the bottom of the bundt pan (potatoes and carrots).
Stick your chicken onto the bundt pan, forcing the center of the bundt pan through the center of the chicken.
Place a lined baking sheet underneath the bundt pan to catch any extra drippings that fall through the open hole in the pan.
Basting throughout the cooking process, roast the chicken and vegetables for 60-90 minutes, or until the thigh temperature reaches 160 degrees.
Rest the roast chicken for 10 minutes before slicing and serving.