Rotisserie-Style Roasted Chicken

This past week was March Break here in our neck of the woods.  This means an entire week devoted to spending time with the small humans that dwell with me.  We went to a movie, tobogganed our hearts out and even had a couple of sleepovers and a family function for good measure.

One of the best things about extra time at home is that I have more time at home to cook.  Call me old-fashioned but I do so love having a big, homemade meal ready for my family at the end of the day.  What's even better is when the meal tastes fantastic but is still easy to prep. 

This recipe knocked our proverbial socks off! 

I prepped this meal the day before. And by 'prepped' I mean that I didn't read the recipe correctly and didn't notice the 'refrigerate overnight' part.  Ya, kind of important.  So instead of feasting on this roast beast on Sunday night, we had to wait to feast on Monday.  Well, it was worth the wait.

Monday afternoon, after a full day of my chicken marinating in the fridge, I popped it in the oven and took the kids to see the new "Oz" movie (which we thought was merely 'meh').  When we arrived home our house smelled heavenly!  Heavenly, I say!  It's all the spices that you rub on and in the chicken that truly make this recipe stand out.  Plus, it's cooked low and slow so you know the meat will be tender and moist! 

If there is one thing I must insist is that you simply HAVE TO make gravy with this bird.  With the spiced drippings from the bird you will be in a gravy coma -- it is that fantastic! Picture it if you will, there I was making the gravy and as I dipped a spoon in and tasted it I found myself muttering 'Oh ya.  That's sooo good.  Is that not wicked awesome? Yes. Yes, it is.' over and over.  When I start talking to myself and even answering back you it's gonna be a good meal.

Just look at the picture of this chicken!!  The meat is so moist and combined with the crispy skin and the spiced gravy this dish is going to be a regular in my culinary repertoire. 

I made mashed potatoes just so I could have an excuse to eat more gravy.  Mmmm, gravy. 'Nuf said.

Rotisserie-Style Roasted Chicken 

Inspired by: Allrecipes.com ("Roast Sticky Chicken Rotisserie-Style")

1 - 4lb chicken

2 tsp salt
1 tsp paprika
1 tsp onion powder
1/2 tsp dried thyme
1/2 tsp white pepper
1/4 tsp cayenne pepper
1/4 tsp black pepper
1 tsp garlic powder
1 small onion, peeled and quartered
2 garlic cloves, peeled and halved

Gravy
Drippings from chicken
1 3/4 to 2 cups good quality chicken stock (I used Campbell's Stock First)
2 tbsp cornstarch

In a small bowl, combine all of the spices. 

Remove and discard giblets from the chicken. Rinse inside and outside of chicken with cool water.  Pat dry with paper towel.

Rub chicken, inside and out, with the spice mixture.  Place onion and garlic into the chicken cavity.  Double wrap the chicken in plastic wrap and refrigerate OVERNIGHT (or up to 24 hours, like I did).

Here's my little birdy all ready for a good night's sleep in

my fridge after being rubbed down with spices.

Preheat oven to 250F.  Remove plastic wrap and place chicken in a roasting pan (I ended up using a 9x13" Pyrex dish).

Bake, uncovered, for 4 1/2 to 5 hours or until internal temperature is 180F.  Let the chicken rest for 10 minutes while you make the gravy.

Scrape pan drippings into a medium saucepan. Add approximately 1 3/4 cup of chicken stock.  In a small bowl, mix cornstarch with a few tablespoons of the broth until it is combined.  Add this mixture to your drippings and heat, over medium-high heat, until gravy has thickened.

Carve chicken and serve with mashed potatoes slathered in this outstanding gravy.

Note: Next time I plan to make two of these chickens at the same time so that I can make a chicken noodle soup with the extra chicken.  Our family of five inhaled this chicken so that there was not a scrap of meat left on its poor bones.

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