This is the step-by-step guide to getting a delicious rotisserie-inspired roasted chicken right at home. With bright lemon and orange flavors and delightful crispy skin, this recipe has it all! Plus, the marinading and roasting are hands-off, which is perfect for a weeknight or something more fancy. You’re going to love it!
In a medium bowl, combine the salt, lemon zest, orange zest, black pepper, cayenne pepper, smoked paprika, garlic, thyme, and rosemary. Work the mixture together until well mixed and the salt begins to feel moistened.
Using heavy-duty scissors or a sharp knife, remove the backbone of the chicken. Once removed, lay the chicken on a flat surface and press down on the breastplate to flatten the bird. Gently lift the skin from the meat of the chicken, working slowly and carefully, taking care not to rip the skin. Separate as much skin as possible from the meat. This will allow the rub to have close contact with the meat and provide crispy skin.
Work the salt rub under the skin all over, on top of the skin, and on the underside of the chicken. Cover with plastic wrap and refrigerate the chicken for at least 30 minutes or up to 4 hours.
Preheat the oven to 400°F.
Once the chicken is marinated, drizzle the neutral oil into a 12-inch cast iron skillet or a sheet pan. Place the chicken skin side down in the oil and then flip it over. Tuck the tips of the wings underneath the chicken to keep them from burning. Place the chicken in the preheated oven.
While roasting, in a small saucepan, combine the butter, lemon juice, orange juice, thyme leaves, and rosemary leaves. Bring the mixture to a simmer and then turn the heat to low to keep it warm. Every 10 minutes, baste the chicken with the butter mixture.
Roast the chicken until it is browned and the internal temperature reads 160℉. Once roasted, remove the chicken from the oven and allow it to rest for 15 minutes. Once rested, cut the chicken into pieces and serve.
Since this recipe uses a lot of citrus zest, make sure to purchase organic lemons and oranges. When organic, the outer peel should be free from chemicals. Additionally, if the outside of the citrus seems waxy, drop the fruit in boiling water to remove the film.
When zesting both the lemon and orange, use a grater or Microplane. Rather than holding the grater steady and running the fruit over the top, hold the citrus steady and move the grater back and forth. This will allow for much more control and will collect all of the zest within the sides of the Microplane.
To get the most flavorful chicken, look for one that is well-grown! How a chicken is raised and fed will have a direct impact on how tasty it is when roasted. If possible, look for an organic chicken.
For the crispiest skin, use your fingers to separate the skin from the meat all over the chicken. This introduces space between the two, which is what will give the skin that desirable crispy texture.
Make sure to let the chicken rest for at least 15 minutes after it is removed from the oven. This resting time will allow the juices to settle, preventing them from pooling out once sliced. With more juices still intact in the chicken, it will have even more moisture!
Nutrition
Serving: 1serving | Calories: 281kcal
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