Delicious roasted chicken with your own rotisserie spice rub

Delicious roasted chicken with your own rotisserie spice rub

One of my favourite salads lately is my very own chicken caesar salad. It’s a bit of a twit on the original one, as I also add grapes to it, but other than that I stick to all the common ingredients. When it comes to the chicken though, I stopped using chicken fillets, but have switched to roasting my own chicken for dinner, then using the leftovers for my lunch. The flavours from my homemade rub just go so well with the salad and really lift it up. So before I share you my recipe for my caesar salad with homemade caesar dressing, baked croutons and juicy grapes, I’ll tell you all about how to make your own roasted chicken at home!

It’s really easy to do, but it does require a long cooking time though but it really is worth it. Unlike store bought rotisserie style chicken in bags, you’re now fully in control of all the flavours! I use quite a lot of flavours but a lot of them are very basic, like black & white pepper, sea salt, turmeric, thyme, garlic and paprika powder.

Delicious roasted chicken with your own rotisserie spice rub

Serves: 4 people

Ingredients

  • 1,5kg of (organic) chicken from your local butcher
  • 2 tablespoons of paprika powder
  • 3 teaspoons of Irish sea salt
  • 2 teaspoons of black pepper
  • 2 teaspoons of white pepper
  • 2 teaspoons of cumin
  • 2 teaspoons of turmeric
  • 2 teaspoons of garlic powder
  • 3 teaspoons of thyme
  • 1 teaspoon of curry powder
  • 1 teaspoon of ground cloves
  • 1 teaspoon of cardamom (optional)
  • 1 teaspoon of mustard powder (optional)
  • 3 tablespoons of butter

Preparation

Rub the butter all over the chicken, place whatever is left at the bottom of a deep oven-proof bowl or casserole. I use a bowl with a lid, to prevent splatters. Mix all the herbs together and sprinkle all over the chicken, don’t forget the legs!

Place in a preheated oven at 200°C for 1 hour. Take the chicken out, spoon over the butter from the bottom of the bowl/casserole on top of the chicken, this will help keep it moist. Place back in the oven at 220°C for another 30 minutes. Before serving the chicken, make sure that it’s fully cooked by cutting along the top of the chicken, if the middle is cooked there you’re good to go, if not, pop it back in for an extra 10 minutes at a time.

Delicious roasted chicken with your own rotisserie spice rub

Delicious roasted chicken with your own rotisserie spice rub

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3 Comments

  • Reply
    James McNulty
    May 29, 2018 at 7:02 pm

    I assume that the cooking temperature provided are in Centigrade.
    For American readers or those using Fahrenheit cooking dials, 200 in recipe would be 392 F. and the 220, would be 428 F. Round to closest setting on your Fahrenheit dial.

    • Reply
      Tine
      May 30, 2018 at 12:02 pm

      Thanks for your feedback James, I have gone ahead and updated all of my recipes so they’ll now all show it’s °C. Thanks for providing the Fahrenheit conversions as well, I won’t be able to add this for all my old recipes but i’ll try to keep it in mind for future posts!

  • Reply
    Chicken caesar salad with grapes, homemade caesar mayo dressing & croutons | My Emerald Kitchen
    June 6, 2018 at 10:46 am

    […] we go! I promised you in my recipe for oven roasted chicken that I’d be sharing one of my favourite salads soon: chicken caesar salad! I eat this salad […]

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