Whole Rotisserie Chicken
Perfect this classic roast chicken recipe and your dinner guests will be raving about it for days!
1 hours 35 minutesDifficulty:HardIngredients
Ingredients
- 1.1 kgchicken
Marinade for chicken
- 0.5 tspblack pepper
- 3 tspsalt
- 0.75 tspbrown sugar
- 0.75 tspgarlic powder
- 0.75 tsponion powder
- 1.5 tsppaprika
- 0.75 tspdried thyme leaves
- 50 gsalted butter, soften
- 200 gpotato, halved
- 100 gbaby carrot, peeled
- 100 gcherry tomato, halved
- 1lemon, sliced
- 2 tbspolive oil
- dashes of salt
- dashes of pepper
TIPS: Leave the roast chicken to rest before cutting to keep the meat juicy.
Steps
1) Preheat Panasonic Electric Oven on 
to 230°C on both upper and lower tubes.
2) Rinse chicken thoroughly and pat dry with paper towel. Rub butter all over chicken.
3) In a small bowl, mix together all the seasoning ingredients. Rub chicken inside and out with spice mixture. Chill for 4 hours or more.
4) Remove chicken from chiller and let it return to room temperature.
5) Place chicken onto the rod and secure tightly with the fork.
6) Truss the chicken with string. Place the whole chicken into the oven.
7) Line the baking tray with aluminium foil and place the potatoes, carrots, lemon slices and cherry tomatoes on it. Toss the vegetables with olive oil, salt and pepper.
8) Place the tray into the electric oven, below the chicken.
9) Set oven to Rotisserie mode and cook the chicken for 75 minutes or until the juice runs clear when checked with a knife or skewer.
10) Cover the chicken with foil for at least 10 minutes before carving.
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