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.
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 CHICKEN
This is a great easy recipe that our family loves. It's perfect as the main dish of a simple meal with French fries and cole slaw.
Provided by Nicole Baloh Korte
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h45m
Yield 6
Number Of Ingredients 6
Steps:
- Season the inside of the chicken with a pinch of salt. Place the chicken onto a rotisserie and set the grill on high. Cook for 10 minutes.
- During that time, quickly mix together the butter, 1 tablespoon of salt, paprika and pepper. Turn the grill down to medium and baste the chicken with the butter mixture. Close the lid and cook for 1 to 1 1/2 hours, basting occasionally, until the internal temperature reaches 180 degrees F (83 degrees C) when taken in the thigh with a meat thermometer.
- Remove from the rotisserie and let stand for 10 to 15 minutes before cutting into pieces and serving.
Nutrition Facts : Calories 356.5 calories, Carbohydrate 0.8 g, Cholesterol 117.4 mg, Fat 24.9 g, Fiber 0.5 g, Protein 30.9 g, SaturatedFat 9.7 g, Sodium 1310.9 mg, Sugar 0.1 g
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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