Whole Rotisserie Chicken

Whole Rotisserie Chicken - Panasonic Cooking - electric Oven

METHOD:

  1. Preheat Panasonic Electric Oven on Electric Oven - Convection 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.

INGREDIENTS:

  • 1.1 kg chicken

Marinade for chicken

  • ½ tsp black pepper
  • 3 tsp salt
  • ¾ tsp brown sugar
  • ¾ tsp garlic powder
  • ¾ tsp onion powder
  • 1½ tsp paprika
  • ¾ tsp dried thyme leaves
  • 50 g salted butter, soften
  • 200 g potato, halved
  • 100 g baby carrot, peeled
  • 100 g cherry tomato, halved
  • 1 lemon, sliced
  • 2 tbsp olive oil
  • dashes of salt
  • dashes of pepper

 
TIPS:
Leave the roast chicken to rest before cutting to keep the meat juicy