Maybe I should have called this Fauxtisserie Chicken because it tastes like it but without cooking it the same way!
I’ve been pretty bored with our options lately at home and feel a rut coming on with dinners. In order to stop it, I found some ideas for clean gluten-free dinners and I’ll post them as we go each week. The first one was a home run and I’m thrilled to tell you about it!
I wanted to get a rotisserie chicken but I think we need to open our eyes to the hormones in those chickens and fillers to make them so cheap at the grocery stores. I guess technically this is a baked chicken but it looked and tasted just like a rotisserie so I’m going to call it that!
So, I ran over to Trader Joe’s to see what they had in the store that day. I found a small, organic, young chicken which weighed about 4.5 pounds. A little big for Aaron and I but I figured it would make great left overs.
Here’s how I made it
-Small Chicken – preferable hormone free and organic
-4 Tablespoons of coconut oil
-2 Tablespoons of fresh rosemary
-2 Garlic pieces – chopped or minced
-3 Tablespoons of unsalted grassfed butter – we use Kerrygold
-2 Tablespoons of lemon juice
- Preheat the oven to 350 degrees
- Clean the chicken with water and then put it in an oven save dish or roasting pan. I used a clear pyrex baking dish because that’s all I have to work with.
- In a small saute pan – I threw it on low heat and mixed the coconut oil, garlic, rosemary, lemon juice and butter for about 5 minutes to let the flavors mix together
- Once the chicken was clean I put it in the glass pan and grabbed a marinade brush to rub the dressing all over the chicken making sure it covered the whole surface and I poured the rest inside the chicken.
- Cook the chicken for 25-30 minutes per pound. My 4.5 pound chicken was done in about 75 minutes
- We let it cool for about 1o minutes prior to cutting
- It was served with broccolini that I baked and threw some kerrygold butter on after taking it out
I was delightfully giddy when my husband cut into the chicken and the juices streamed into the pan. I don’t care for the skin but it was crispy as you can see from the picture! It was amazing. It’s very rare I venture out to try new things like this but I must say this was a home run. Something I will make in the future. It only took about 15 minutes to get ready so the cooking time took the longest.