Rotisserie style baked chicken
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My hubby and I both like baked chicken from our childhood – rubbed with salt, peppers and garlic. I tried a few recipes, but every time agreed that our favourite is still the same – the one from childhood. Until now! After we tried this recipe, we don’t want that traditional anymore. We baked chicken by this recipe maybe five times or more, but I just can’t make good photo of it. Sorry about that, but anyway I really think you should try it and think you will be it too.
This chicken has a mild lemon taste. It is a little bit spicy and hot, but it’s not so hot because my kids skill eat it 
The seasoning mixture in here is just perfect for us.
Rotisserie style baked chicken
Time needed:
Yields: 4 servings
Calories: 323 kcal / 1 serving
Ingredients:
- 1 big chicken
- 2 tbsps. butter, room temperature (I use a little bit more)
- 1 lemon, cut in quarters
- 1 onion, cut in quarters
- 3 cloves garlic, crushed
- 2 1/2 tbsps. oil
- 1 tbsp. salt
- 2 tsps. dried basil
- 1 tsp. dried thyme
- 1 tsp. paprika powder
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 3/4 tsp. black pepper
- 1/4 tsp. cayenne
Directions:
- Rinse chicken and pat dry with paper towels.
- Place onion, lemon and garlic inside the chicken cavity. Then close it with a wooden skewer.
- With fingers make cavity between chicken skin and breast. Rub butter in there. This won’t let dry out the chicken breast.
- In a bowl mix all the seasonings and pour oil. With this mixture rub all over chicken. Then put chicken in a cold place and let marinate. We like to marinate for night or even more.
- Preheat oven to 230°C.
- Put chicken in a baking dish breast side up. Bake about 1 hour, or while inner temperature reaches 80°C.
- Take out from the oven and let rest for 10-20 minutes.
- Enjoy!
Source: Serving up the skinny
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