Rotisserie Chicken

My husband’s version of making dinner is running to the store and grabbing one of the pre-made rotisserie chickens. It is fast, and yes we still grab these from time to time, but the chicken tends to be greasy and almost flavorless. This recipe is fast, easy, and is a great substitute to the store bought version.

Completely rinse the chicken inside and out under cold water removing any giblets left inside. Once clean pat dry with a paper towel. In a small bowl mix the lemon juice with oil until blended, then rub all over the chicken. Using clean hands rub the inside and outside of the chicken with seasoning salt, pepper, garlic powder, and cayenne. Make sure to evenly rub the seasoning over the chicken. Not doing so will leave a spot that is extra salty in a bit, yuck.

Once done season, take the lemon and poke it around the side with a fork. This will allow the lemon juice to run out while the chicken cooks. Place the lemon inside the cavity, and the chicken into a baking dish. You may allow the chicken to marinate up to 6 hours in the fridge, or put directly into the oven. It is my absolute favorite to prepare this in the morning or even the night before, and pop right into the oven when I get home from work. Or better yet, have my husband put it in the oven when he gets home, so the chicken is coming out of the oven when I am coming through the door.

Roast the chicken at 450 degrees for 20 minutes, and then reduce the heat to 400 degrees and cook for about 50 – 60 minutes (or until the internal temperature reaches about 175 to 180 minutes.) Cover with foil and let sit for 15 minutes before carving. Carve and enjoy!

Ingredients:
1, 5 pound chicken
4 tbsp of olive oil
1 ½ tbsp. lemon juice
1 ½ tbsp. kosher salt
1 tsp. garlic powder
½ tsp.black pepper
¼ tsp. cayenne pepper
1 whole lemon

Rinse the chicken inside and out under cold water, and pat dry with a paper towel. In a small bowl mix the lemon juice with oil until blended, then rub all over the chicken. Using clean hands rub the inside and outside of the chicken with seasoning salt, pepper, garlic powder, and cayenne. Place the lemon inside the cavity. Place the chicken into a baking dish. You may allow the chicken to marinate up to 6 hours in the fridge, or place right in the oven. Roast the chicken at 450 degrees for 20 minutes, and then reduce the heat to 400 degrees and cook for about 50 – 60 minutes (or until the internal temperature reaches about 175 to 180 minutes. Cover with foil and let sit for 15 minutes before slicing.