Tuesday, March 19, 2013

Roasted chicken dinner

When I bought my toaster oven, there was a sticker on it that bragged about its ability to fit two full rotisserie chickens in it. Naturally, it had to be tested, even if it did take almost a year to get around to it.

It turned out fabulous. To cook this beauty, we rubbed it with salt, pepper, a little rosemary and a little thyme. According to a friend, rubbing it in is really important and I can't argue with the results! We also put all of those spices on the inside along with two slices of lemon. We put it on the broiler tray, added some water to the bottom and cooked it breast side down for 60 minutes at 375 degrees, basting about every twenty minutes. At that point, we flipped it over so the breast was up for another 30 minutes, to let it brown and let the juices distribute.

After it was 175 degrees in the breast (I think!), we took it out and tented some aluminum foil over it for another 15 or so minutes, to let it rest.

Honestly, this turned out absolutely fantastic. It was so moist and flavorful and the skin was crunchy. I would recommend it a thousand times.

NOTE: the red in the picture is beet juice from cutting beets with the same knife, it's not blood!!!

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