Cooking the perfect rotisserie chicken is hard work. Cluck N Cleaver‘s mouth-watering chicken will quickly become your go-to for flawless, finger-licking results.
Courtesy of Calgary’s Cluck N Cleaver.
Potatoes & Chicken
Start by thoroughly rinsing chicken with cold water both inside and out. Pat the whole chicken dry including its cavity.
In a large bowl, combine the oil, garlic and thyme. Gently rub the poultry with the spice mix again both inside and out.
Next, in a separate small bowl, combine the salt and pepper. Sprinkle the chicken with the salt & pepper mix ensuring it is well coated. While coating the chicken, add the garlic slices. Make sure the garlic slices remain in place.
Place the marinated chicken, uncovered in the fridge for a minimum of 6 hours, to overnight though no more than 24 hours. Drying the chicken’s skin is preferred. Should you wish to get fancy with the marination process, you can marinate the chicken by placing it on a cooling rack, underneath a baking sheet, breast side up and refrigerate uncovered.
To cook: Preheat oven (bake or roast functions) to 450ºF. Remove the garlic slices from the outside of the chicken insert into the cavity.
In a separate large bowl, combine the nugget potatoes and balance of the ingredients. Coat well.
In a roasting pan, place the chicken on top of the seasoned potatoes breast side up. Put the roasting pan in the oven and bake the chicken and potatoes for 15 minutes at 450ºF. Reduce the heat to 350ºF and continue baking for 45 minutes.
To check for doneness, insert a digital meat thermometer into the thickest part of the chicken breast. Once the thermometer reaches 165ºF, remove the bird from the oven and allow it to sit for 20-30 minutes at room temperature in a draft-free location. Enjoy!