Friday, October 03, 2008

Rotisserie Roast Chicken with Rosemary, Orange and Garlic

Lately our little rotisserie oven have been working overtime with us enjoying roast chicken several times a week. Yup, chicken was on special. The advantage of having a rotisserie oven means the meat can be plonked in, and in less than an hour the meal is ready without having to lift a finger to turn the chicken or baste it.

Rotisserie Roast Chicken
We like to use rosemary to flavour our meat as we have rosemary galore in our garden. I added the orange zest as I had an orange that needed eating so why waste the skin. Such a lovely meal served with gravy, a side of vegetables or salad and crispy potatoes.

Rosemary Rotisserie Roast Chicken
1.1 kg chicken
1 tsp salt
5 sprig chopped rosemary
zest from 1 orange

2 tsp garlic flake
rock salt

1. Rub salt, rosemary and orange zest all over the chicken including the inside cavity. Leave in the fridge for a few hours or overnight.

2. Using a mortar and pestle, coarsely grind the garlic flake.

3. Rub garlic flake over skin and sprinkle with rock salt.

4. Truss chicken and rotisserie at 180C for 45-60 minutes or until the juices run clear.

5. Rest the chicken for 10 minutes before carving.

6. Serve with vegetables, gravy and crispy fried potatoes.

Roast chicken with rosemary, orange zest and garlic flake
Note : Dry herbs can be used in place of fresh rosemary.


Anonymous said...

Hi Sinner,

Looks really good! I think I should bring out my rotisserie ... it's collecting dust!!

Sinner said...

Is yours a stand-alone rotisserie? Mine comes with the small oven. With chicken it is easy to clean as it just drips onto the tray not 'splatter' like siew yoke.
Sounds like you have many 'toys' hiding in the cupboard ;)

Heather said...

that turned out beautifully!! i just love the colors, and the combination of rosemary and orange sounds amazing! Heather

Sinner said...

Heather, the aroma coming from the oven maked me so hungry as well.

Ai Lien ^-^ Cook for Happiness said...

WOW !!! I am so hungry right now after your photos :P...

Anonymous said...

I love your roast chicken but my oven can only bake & have no rotisserie as previously when I bought my oven at that time I heard that it can'splatter' with rotisserie & difficult to clean.

Sinner said...

Ai Lien - you have a lovely blog.

Delphine - pity you didn't get the oven with the rotisserie option. I find that roasting beef, pork and lamb are the worst splatterers. The glass door gets covered with grease. And I don't use the rotisserie with these 3 meat either.

Jennifer said...

Hi sinner,

Your dishes look so good! Makes me hungry...Slurp!


Sinner said...

Hi Jennifer,
Good to see you. Thanks for your comment.

LittleHands said...

Hi Sinner

Thks so much for the recipe! :-). I'm going to roast the chicken now :-).

Is it bake or grill? And if grill, do we leave a bit of the door open? I shall use my old Tefal oven tat comes with the rotisserie to roast.

Hmmm....I think right now I shall use the bake mode. I hope I'm right hehe.

Sinner said...

If your oven comes with a rotisserie, it should have a rotisserie button. If no special button, put it on bake.

Have you eaten the chicken yet? How was it?

LittleHands said...

Hi Sinner, my oven got the rotisserie button but seems like is using only top heat (is it considered grill?). I don't have the Tefal manual so I followed my Rowenta manual to fix the rotisserie up n grill/bake with door closed (is it right?). I have uploaded the photo in IK. The roast chicken`s real yummy yummy! Thks so much for sharing this recipe! *so happyy* :-). Now, I'm going to roast another chicken again in a few days time hehe.

Sinner said...

Hi Littlehands,
If top heat only then it would be grill.
With my oven, on the rotisserie, both the top and bottom heat comes on (same as with baking function). And thats right - bake with door shut.
So glad you like the chicken. Hopping over to have a look right now :)

LittleHands said...

Hi Sinner, thks for all the information! :-).

Sorry, I got another question *paiseh paiseh*. Since mine is grill funcion, can still close the door? The reason I asking this is becos' less than 5 mins into the grilling, my whole house power supply was tripped. Haha, I was so frightened cos' I don't know whether I'm doing the right thing or not. Anyway, since the chicken was sitting in the oven, I got no choice but to try switching on the oven again but lowered the temp to 175*C. Then, pray hard hehe. It seems ok, no more tripping. Hence I got my roasted chicken :-)

Sinner said...

Hi Littlehands,
No away !
In this case, yes to door shut even on grill function. With the door shut, the grill element will come on and off to maintain your temperature of 175C. This gives the inside of the chicken a chance to cook before the skin turns to charcoal.
If the door is left open, the grill element will be on all the time.

LittleHands said...

I see. Thks so much, Sinner. You've been a great help! :-)

Anonymous said...

hi recently i ve been quite adventuous with my cooking and so far ve also been getting good compliments from family. and real credits goes needless to say it's u. thanks so much. today am embarking onto yr western side. "rotisserie foast chicken". sorry to bother u again. wat can i replace garlic flake with? went to my local supermarts and don seem to carry tis flake. and also wat kind of gravy should i go wit tis roast? many thanks again. by the way, tried yr fried potatoes 2 days ago and kids hv been asking for more!

Sinner said...

Hi greedy,

You are very flattering. ha ha Thanks for the compliment. Isn't it a great feeling when the family enjoy eating what you cook. I am sure they are looking forward every day as to what surprise you are going to 'spring' them next.

I bought the garlic flake from the asian grocery store. They sell it in plastic bags of 500gm. They are actually sliced dehydrated garlic. Very fragrant. You can replace the flake with fresh garlic.

For chicken, we usually buy the Maggi Roast Chicken gravy. The picture here shows their Brown Onion gravy which we use for beef dishes like steak or roast beef.

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