Tag: whole chicken

Bundt Pan Rotisserie Chicken

I have a confession to make. I used to be afraid of chicken. And I don’t mean of eating it.

Yes, you read that right. When I was a teenager, I wasn’t too fond of helping in the kitchen, and when I had to make chicken, lets just say it was an ordeal. I always wore gloves, but sometimes the chicken got the better of me and I would throw it into the sink, terrified that it would come to life and leap at me.

I mean, do you blame me? Look at that chicken sitting there all pretty. It looks so…well…human.

It took a few years, but I got over my fear. And just time in time for this GENIUS homemade crispy rotisserie chicken hack.

I can’t take credit for this stroke of brilliance. All credit goes to Justin Chapple, the senior editor of Food & Wine Magazine, who’s Mad Genius Tips constantly blow me away!

When I saw a short clip of this easy bunt pan rotisserie chicken on Instagram, I was all over it. I made it for Shabbat that week, and I’ve been making it ever since. It’s my husband’s favorite way to eat chicken, and we always fight over the crispier-than-ever chicken wings!

My favorite thing about this recipe is that it’s super healthy and indulgent nonetheless. You feel like you’re eating fried chicken (it’s that crispy!), but without those extra calories. It also makes a great one-dish meal when you add potatoes or other veggies.

Related Recipes:

lemon & garlic whole roasted chicken

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Lemon & Garlic Whole Roasted Chickens

I like chicken. Chicken is ok. Me, and chicken, are good. Am I head over heels for chicken? not really. In fact, whenever I am pregnant, I have an aversion to it and cannot eat it. But I make it all the time because it’s a good source of protein, and my husband and kids enjoy it. This roasted chicken recipe took my taste for chicken to a whole ‘nother level. Roasting the chicken whole, stuffed with lemons, garlic and thyme, gives the chicken an incredible flavor that is not too overpowering, it’s just right. The chicken comes out so incredibly moist, you will want to eat the whole thing in one sitting!

The recipe calls for 1 5-6 lb. bird, but since my butcher only had 3-3.5 pounders, I made 2, and filled each with half a lemon and half a head of garlic. If you can get a 6 lb. chicken, go ahead and fill each cavity with a whole head of garlic (cut in half), and one whole lemon (cut in half) and of course, a bunch of thyme.

This chicken is beautiful served at the Friday night meal, with some rice and veggies on the side.

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