Rotisserie Whole Chicken Just Like Boston Market Recipes

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COPYCAT BOSTON MARKET CHICKEN



Copycat Boston Market Chicken image

Make and share this Copycat Boston Market Chicken recipe from Food.com.

Provided by cervantesbrandi

Categories     Whole Chicken

Time P1DT1h

Yield 4 serving(s)

Number Of Ingredients 5

1/4 cup apple cider vinegar
1/2 cup canola oil
2 tablespoons brown sugar
4 fresh garlic cloves (minced)
1 whole roasting chicken

Steps:

  • Mix all ingredients together and pour over chicken in a non reactive bowl.
  • Let the chicken marinate over night.
  • In the morning turn the chicken to marinate the other side.
  • Several hours later pull the chicken out of the fridge and let it rest for 20 minutes or when it has come to room temperature.
  • I personally put this in my baby George rotisserie oven but you can bake this on 350 for around 45 minutes to an hour or until the temperature inside the thickest part of the thigh has reached 160 degrees.

ROTISSERIE WHOLE CHICKEN (JUST LIKE BOSTON MARKET)



Rotisserie Whole Chicken (Just Like Boston Market) image

I've made this with a whole chicken, and it's a lovely presentation that gets lots of oohs and ahhs. But my carving skills and patience leave a little to desire. So I tried making this with a cut-up fryer once, and it's just as delicious.

Provided by Vickie Parks

Categories     Chicken

Time 1h30m

Number Of Ingredients 12

CHICKEN:
3.5-4 lb whole chicken
1 large onion, cut into several wedges
1 large apple, unpeeled but cut into wedges
10 large chunks of celery (about 1 1/2 to 2 inches long)
cooking spray
BASTE:
1/4 c vegetable oil
1 Tbsp honey
1 Tbsp lime juice
1/4 tsp paprika
1 tsp seasoning salt, or to taste

Steps:

  • 1. Preheat oven to 350°F. Spray a deep roasting pan with nonstick cooking spray; set aside.
  • 2. Place celery chunks, apple wedges and onion wedges inside the cavity of the chicken.
  • 3. Mix all basting ingredients in a saucepan, and warm to melt the honey. Pour baste over the skin of the chicken.
  • 4. Bake in preheat oven (350°) for 75 to 90 minutes, depending on size of chicken. Baste the chicken 4 or 5 times during baking time, about every 15 minutes or so. The skin should be a nice shade of brown.
  • 5. After removing the chicken from the oven, seal the baking dish tightly with aluminum foil. Let stand at least 30 minutes before carving and serving.

BOSTON MARKET ROTISSERIE CHICKEN



BOSTON MARKET ROTISSERIE CHICKEN image

Categories     Bake

Yield 1 Whole Chicken

Number Of Ingredients 10

1 (3 1/2 pound) whole chicken
Onion chunks
Unpeeled apple wedges
10 chunks celery
Baste:
1/4 cup vegetable oil
1 tablespoon honey
1 tablespoon lime juice
1/4 teaspoon paprika
Seasoned salt

Steps:

  • Fill the cavity with apple, onions and celery. Place it in a Pam-sprayed Dutch oven or a roasting pan deep enough that it can later be sealed in foil without the foil touching the skin of the chicken. Mix all ingredients well in saucepan and warm just to melt honey. Put on skin of chicken. Bake at 350 degrees F for an hour plus 15 to 30 minutes depending on the size of the chicken, basting chicken without turning, 3 or 4 times during baking or until nicely browned. Immediately upon removing from oven, seal baking dish tightly in foil and let stand 15 to 20 minutes before serving.

BOSTON MARKET WHOLE ROTISSERIE CHICKEN RECIPE - (3.6/5)



Boston Market Whole Rotisserie Chicken Recipe - (3.6/5) image

Provided by á-6416

Number Of Ingredients 9

3 1/2 pound whole chicken
5 unpeeled apple wedges
5 onion chunks
10 chunks celery
1/4 cup vegetable oil
1 tablespoon honey
1 tablespoon lime juice
1/4 teaspoon paprika
Seasoned salt to taste

Steps:

  • Preheat oven to 350 degrees fahrenheit. Fill the cavity of the chicken with apple, onions, and celery. Place in a roasting pan deep enough that it can later be sealed with foil without the foil touching the skin of the chicken. Mix vegetable oil, honey, lime juice, paprika, and seasoned salt in a saucepan and warm just enough to melt the honey. Brush the sauce on the skin of the chicken. Bake for 1hr plus 15-30min, depending on the size of the chicken, basting chicken without turning 3 or 4 times during baking, or until nicely browned. Seal baking dish tightly in foil immediately upon removing from oven and let stand 15-20min before serving.

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