The next time you’re craving chicken, try this Oven Roasted Rotisserie Style Chicken. You won’t get a dried out chicken with this recipe. It’s tender and bursting with flavor!
Do you ever have problems with chicken drying out while you are baking, grilling or slow cooking it? I’ve had that problem before. But there is a super simple remedy for that: brining. Sure, it’s an extra step in the process that will add about 3-8 hours to your prep time, but it’s oh so worth it! See that chicken in the photo above? I call that an Oven Roasted Rotisserie Style Chicken. Seriously, that chicken came out just as flavorful and juicy as a rotisserie chicken. When I tried to cut off one of the drumsticks, the bone just pulled right out of the meat! The secret to getting a juicy, flavorful chicken like this is brining and basting.
I know that isn’t the best photo, but that gives you an idea of how I brined my chicken. I needed something big enough to hold a 6 pound chicken. I used a huge stock pot and a 6 quart crockpot liner. I filled the pot with a simple brine consisting of kosher salt, sugar and cold water. I placed the chicken in the brine and let it soak away for about 4 hours. After it was done soaking, I made a delicious, flavorful rub that was adapted from the Williams Sonoma Cookbook. I applied the rub all over the chicken, stuffed the chicken with some fresh rosemary and thyme, placed it on a roasting pan and roasted it for about 1 1/2 hours. During the roasting process, I basted the chicken every 10 minutes. The ending result was this beautiful, delicious chicken! After the roasting, I made gravy using the juices from the roasting pan.
Oven Roasted Rotisserie Style Chicken