Rotisserie Style Roasted Chicken
If there's one thing that is my favorite in the grocery store, it's rotisserie chicken. They're Keto / Low Carb friendly and delicious. I used to grab one every time I went shopping just because they're sooooo easy. And they really do seem like a bargain, until you do the math. In the store where I shop, they're 8.99. Seems like a good deal right? BUT, I can buy a whole chicken from the butcher for about 3.50. AND it's about 2 pounds larger. So it's a no brainer. But baking them on their backs just isn't quite the same as the ones from the deli. I ran across beer can chicken recipes on-line, and whaddya know? My Bundt pan works exactly the same way. Perfect for crispy skin rotisserie style chicken at home. It is super simple to make as well.
What you need is:
- 1 whole chicken (about 5 to 6 pounds)
- 1 bulb of garlic
- 2 tablespoons of extra virgin olive oil
- Salt and pepper to taste
- Cooking spray
- A small piece of aluminum foil
- A Bundt pan (like the Nordic ware original style pan
Preheat your oven to 400°.
Next get your Bundt pan, and place the piece of foil over the hole of the pan, so none of the juice overflows all over your oven.
Spray the whole pan really well with cooking spray.
Peel the outer skins from your bulb of garlic, and then throw them in the bottom of the pan. Leave the inner skins on, or the garlic may burn. You could also throw some potatoes or onions if you like, I'm trying to keep it pretty low carb here.
Wash and dry your chicken with paper towels. Check your chickens carcass to make sure there isn't a giblet packet inside. (I may have accidentally cooked one when I was a teenager.) Then tuck the wings behind the back of your chicken. (It helps to keep the tips from burning.) Repeat with the other wing.
Add a tablespoon of olive oil onto the front of the chicken, along with salt and pepper. Rub it in well.
Repeat on the back of the chicken.
Position the chicken over the hole of the pan that's been covered in foil, and it should sit there pretty easily. And bake at 400° for about an hour, to an hour and a half. Until the internal temperature reads 165°.
When the chicken is ready, take it out of the oven and let it sit for at least 10 minutes before cutting, so the juices can settle.
TADA! You have made yummy crispy skin chicken at home. I like to break open the garlic cloves that were roasted with the chicken and spread some on the chicken before eating.