Have you ever Googled the query “How to cook the perfect chicken”? If you did Google that, you would see that there are more than 37 million results for just that question!
Wow! That’s way bigger than ‘why did the chicken cross the road!’
Why is this such a common question?
A. There’s nothing better than a whole roasted chicken with delicate, juicy, tasty meat and crispy skin
B. That delicious result is more elusive than it should be.
Cooking a whole roast chicken is not really that complicated, but wow… there are so many conflicting recipe instructions- high temp then low temp, low temp then high temp, foil over the breast, leave it uncovered, roast it on a rack, in a cast iron skillet, dry brine it, wet brine it, glaze it, marinade it, turn it 1/4 turn every 20 minutes… so many opinions and options.
And yes, you can fancy up a whole roast chicken… but sometimes you just want a perfect, simple roast chicken. I think that’s why Ron Popeil originally invented the Showtime Ronco Rotisserie – it takes all of the guesswork out of a simple, delicious, whole roasted chicken!
The Ronco Rotisserie works using high heat and continual motion to evenly and quickly cook chicken perfectly. The rotisserie rotation action works to continually baste the chicken with its own juices as it cooks… so you end up with the moist, delicious result you were hoping for. The high heat works to cook your chicken faster than in the oven with nice, even results. No more soggy underside of the chicken.
With the Ronco Showtime Rotisserie, you can make any chicken recipe the ‘perfect chicken recipe’… but here’s a Simple 6 ingredient Whole Chicken recipe to make in your Ronco Rotisserie to take the guess work out!
Perfect, Simple Rotisserie Roasted Chicken
- 1 (4-6 pound) whole chicken
- 3 teaspoons kosher salt
- 2 teaspoons ground black pepper
- Small bunch mixed herbs, such as rosemary, thyme, and sage (whatever you have on hand)
- onion cut into 1/4- skin on is fine
- 2 tablespoons butter
- Remove chicken from refrigerator and pat dry inside and out.
- Season your chicken inside and out with salt and pepper, use kitchen shears to trim any excess neck fat and tail bone.
- Stuff cavity with some fresh herbs chopped onion and butter.
- Truss with 3 food ties. Use the first tie to tie the chicken legs together to hold herbs and onion inside the cavity. Use the 2nd tie to tie the legs to the body, and the 3rd to tie the wings to the body. The point is to make sure that there are no dangling parts that would rub against the heating elements.
- Place chicken onto the spit rod, making sure that the chicken is balanced and centered.
- Place chicken into rotisserie and set to cook for 15 minutes per pound.
- Use a meat thermometer to test chicken, making sure the breast meat is 180°F and thigh meat 165ºF.
- Allow cooked chicken to rest in rotisserie on ‘no heat rotate’ for 5-10 minutes with the rotisserie door open.
- Remove food ties and serve.
It’s that easy to make the Perfect Rotisserie Roasted Chicken!
A little precooking tip: For the crispiest skin, pat the chicken dry with paper towels, then place it on a rack, set over a plate or baking sheet, uncovered, and let it rest in the fridge for least 2 hours and up to 24 hours before roasting. This will allow the skin to dry out a bit and result in a crispier skin.
Chef Paja-Dejur Sanchez