One of my favorite meals growing up was rotisserie chicken. Nothing could beat that salty and crispy skin of the chicken right off the grill.
Originally, it was my Dad’s specialty, but once he taught my mom, she has been the chicken master ever since.
Unfortunately, I do not have a rotisserie in the dorms. I have thought of buying a countertop rotisserie unit, but that is just a risk I am not willing to take. All I see is billows of smoke, a flambé chicken, and expulsion. So in the interest of safety, I will show you how to make an oven roasted chicken with equally crispy and salty skin.
For this delicious chicken dish you’ll need one 4-5 pound whole chicken, Lawry’s seasoning salt and twine for trussing the chicken.
Set the oven to 400 degrees and place the rack in the middle of the oven.
While the oven heats, remove the chicken giblets (usually in a bag in the chicken’s cavity). Next you’ll want to clean the chicken under cold water and then dry with a paper towel.
Sprinkle an even coating of Lawry’s over the entire chicken. For even more flavor I sometimes rub some Lawry’s under the chicken breast skin.
Now its time for the fun part, trussing the chicken. The whole point of the game is to make the chicken as compact as possible and make sure none of its appendages are loose. Trussing a chicken ensures the chicken cooks evenly and keeps the wing tips and legs from burning.
To truss the chicken you’ll need a 4-foot piece of twine. First tie the chicken’s legs together.
Now run the twine half way up the chicken’s breast and wrap the chicken and make a half-knot. To make a knot, hold the twine taught from a point part way up the breast, wrap the twine around the chicken body making sure to hold the string on the breast side. This should make a 90-degree angle from where you are holding the string on the breast. With the free end of the twine, slip it under the string you’ve been holding on the breast and pull tight. You’ll want to make sure you have the “elbows” of the chicken tied down.
Repeat the half-knot about 1-2 inches up the breast making sure to tie down the rest of the wing. This time you’ll also want to make sure you tie off the string and cut off any excess.
If you found these instructions confusing (as I’m sure you did), refer to the pictures or look at the video of my father.
Once you’ve trussed your chicken, place your trussed and seasoned chicken into a roasting dish and toss it into the oven for an hour or until the juices run clear.
After an hour, pull your beautiful golden crispy and salty chicken out from the oven and let it rest 10 minutes before carving it up. If you’re looking for a side to serve with your chicken, try making some quinoa and bok choy.
- 4-5 lb chicken
- Lawry’s seasoning salt
- Set oven to 425 degrees and place the rack in the middle of the oven.
- Remove the giblets and wash the chicken under cold water.
- Pat the chicken dry with paper towels.
- Truss the chicken.
- Sprinkle with Lawry’s.
- Roast the chicken for an hour.
- Remove the chicken from the oven and let it rest for 10 minutes before serving.