Magic Faux-Tisserie Chicken.
I have the BEST post for you guys today!
For one, I’m sharing this amazing roasted chicken, and when I say amazing, I do mean AMAZING. Two, not only do I have this chicken to share, but I have a fun new cookbook to tell you about as well! You guys! If you have not yet ordered your copy of The Dude Diet By Serena Wolf I highly, highly recommend you do so now.
Words cannot describe just how practical this cookbook is. Serena did an incredible job, and I mean, how perfect is a book that’s all Dude food, but done in a healthier, wholesome way? I am totally down with that idea.
And you know? Since I have five brothers of my own, and feel like I am constantly surrounded by guys who want nothing more than game day eats, tacos and steak, this cookbook could not be more perfect for me, and I feel like a lot of you will feel the same once you begin to skim the pages and realize how my delicious and idiot proof these recipes really are.
Kind of having major moment with this book! 🙂
SO, I set out to try to decide on one recipe to share with you guys, and um, to say that it was hard to pick just one would be an understatement.
I mean, how does one choose from BBQ Chicken Nachos, Buffalo Chicken Fingers and Sausage Pizza? Yeah, I know, yum.
Therefore, I decided to enlist the help of a couple of the dudes in my life. While it was tough choice, we all somehow landed on this magic faux-tisserie chicken…but don’t worry, I totally made the buffalo chicken on Sunday night, and have major nacho plans for tonight.
Pretty pumped. 🙂
Anyway, deciding on this chicken was probably the best idea. I mean, I never knew I could be so excited about a roasted chicken, but I am. Holy moly, this chicken is so good! Like a million times better than anything you could ever buy in the store and it is SO easy, as are all of the recipes in this book.
As Serena states in the book, this chicken only takes about fifteen minutes to prep. It does have a three-hour cooking time, but not only is it worth the wait, but it also makes your kitchen smell all kinds of incredible. <– for real.
It is juicy, tender and the seasoning is beyond flavorful.
Best part… it’s kind of a two-for-one dinner. Serve it the first night as chicken, with like a side of rice or something, and then serve it up the next night in a dumpling soup, pot pie, or simply use up the leftover meat for tacos.
Um, score!
So Thursday plans… head to the store and pick up your chicken, get to roasting, and while your chicken roasts, order yourself a copy of the The Dude Diet.
Promise you guys will love it…clearly I’m a little obsessed!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Magic Faux-Tisserie Chicken.
By halfbakedharvest
Course: Main Course
Cuisine: American
Keyword: bbq chicken
This chicken is juicy, tender and the seasoning is beyond flavorful.
Ingredients
- 1 ( 3 1/2-4 ) pound whole chicken
- 5 cloves whole garlic smashed
- 1/2 lemon quartered
- 2 1/2 teaspoons smoked paprika
- 2 teaspoon kosher salt
- 2 teaspoons light brown sugar
- 1 1/2 teaspoons chili powder
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cumin
- 3 tablespoons olive oil
- kitchen twine
Instructions
-
Preheat the oven to 300 degrees F.
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Remove the giblets from the cavity of your chicken, then rinse the chicken thoroughly with water, and dry it well with paper towels. Stuff the cavity with garlic and lemon quarters.
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In a small bowl, combine the paprika, salt, brown sugar, chili powder, black pepper, garlic powder, and cumin.
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Carefully run your fingers under the skin on the breast of your bird. Rub the breast underneath the skin with 1 tablespoon of the olive oil and teaspoon of the spice mixture. Rub the remaining 2 tablespoons olive on the chicken's skin, and season the bird all over with the remaining spice mixture. When you're finished with the spicing, tie the legs together with kitchen twine and place the bird breast side up in an oven poof skillet or roasting pan (your choice!).
-
Roast the chicken for 2 hours 45 minutes to 3 hours (depending on the size of your bird), basting at the 1 1/2- and 2 1/2 hour marks (no need for a baster- just spoon any juices in the pan over the bird) or until the meat is very tender and the skin is dark brown. (Don't panic if the skin has blackened in some spots. That's a good thing.)
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Let the chicken rest for 10 minutes before carving and serving.
Recipe Notes
*Reprinted with permission from The Dude Diet by Serena Wolf.
That picture right there? Chicken dancing!
Chicken is my husband’s favorite food. I will try this recipe next week. Thank you!
Thank you! I hope you and your husband love it!
Oooooooh this one looks amaziiing!! I love roast chicken, and I lovd the spices used on this one, gotta give it a try!
https://bloglairdutemps.blogspot.pt/
Perfect!! I hope you love this one Ruth!!
Brilliant! It looks so good and so much flavor!
Thanks so much Rebecca!
Such appeal~!
Thank you Jude!
The chicken looks great and I am definitely going to look into this cookbook
Awesome! Thank you so much Buffy!
This one is happening soon! Yumm!
WOO! I hope you love it, thanks Cassandra!
This looks very good but I am concerned that the cooking time is extremely long?
300 is a slow oven so 3 hours will roast it perfectly, similar to a rotisserie.
Hey Jeanette! The idea is to cook this chicken low and slow. This way the meat is tender and juicy, trust me, it works great! Let me know if you have any other questions. Thank you! 🙂
YUMMM ! My guy would love this for sure 🙂 I’ll try it in the upcoming week.
(also just bought this super cute book support/display for my kitchen ! This book would be super cute on it! But really it’s yours I can’t wait on ;p)
HAha so happy to hear you are excited for my book, I am too!! And I hope you and your guy love this dish Erika! Thanks!
Looks good but I’m worried 3 hours cooking?! Isn’t that too long!??
Hey Cathy! Nope, three hours allows the chicken to cook low and slow. it creates a tender and juicy chicken. Trust me, it is great! Let me know if you have any other questions. Thank you! 🙂
Looks great! Will try it this weekend while I’m home cleaning. Thank You!
Thanks so much Rose, I hope you love it!
This idea is brilliant, wow! I can see it’s going to be a lifesaver this season!
Perfect! I hope you love this one Tori! Thanks! (:
It sounds and looks delish but I was wondering the same about the cooking time. I roast chicken at 350 for an hour and it’s plenty done, won’t we burn it at 350 for 3 hrs?!?!
It’s 300 not 350
Hey Ally! The idea is to cook this chicken low and slow. This way the meat is tender and juicy, trust me, it works great! Let me know if you have any other questions. Thank you! ?
Love this and LOVE a good roasted chicken. But to risk sounding critical, I don’t love how your instructions include removing “any other nasty stuff from the cavity of the chicken.” I feel like as people who cook and eat animals, we should respect them! Is the inside of a chicken nasty, and the outside just fine? (that’s a cultural preference, lots of people value organ meats much higher than the rest of the bird)! Love you, but I really hate the food blogger trend of being grossed out by any meat product that might reveal it was once a live animal.
Hi Allyson, thank you so much for the feedback. I am really sorry if that offended you and I have adjusted the recipe. I turely appreciate your kind feedback and see your point, so thank you! Hope you are having a great day and enjoy this recipe! 🙂
I have to confess that it freaks me out a little to cook an entire chicken. I have no idea how to handle it. But this looks do-able. And I can’t wait to give it a try.
Well I hope you love it and I hope it turns out great for you! Thanks Andrea!
The recipe says to roast at 300, not 350, and it’s also a pretty big chicken at 4 lbs. The timing should be just right and I’m sure Tieghan has tested it 🙂
Thanks Jane!
That chicken seriously looks good! My mouth is watering just reading through the ingredients and the process. And you’re right I can’t believe how easy it is to fix that beautiful chicken! That’s what I like about rotisserie chicken is I can eat it with my usual rice the first night and then just turning it into something else the next night! I’ll have to check that cookbook because I’m down with dude eats too! 😉
So happy you are enjoying this, and I hope it makes your mouth water just as much when you make it! Haha! Thank you Sheila!
How can the dead, mutilated body of a chicken that has been cooked to putrefaction look good? It looks like a burnt up bird corpse not food.
find yourself another blog to follow!
Actually, is eating all that blackened skin good for you?
Hi Joan, I think it would be the same as eating regular cooked chicken skin.
The blackened skin is due to the spices. There is nothing wrong with it.
Never rinse a chicken. Bad advice.
Good gravy, haters gonna hate, and all you’re doing is passing along the recipe as developed by someone else because you loved it. One can literally see that the instructions you state are in the picture of the book that you include with this post. Ugh, people. For my part, I love that you have been supporting other bloggers and their books by sharing their recipes periodically. I, for one, am very grateful that you shared this recipe – I can’t tell you how many times I have come across a recipe that calls for shredded rotisserie chicken, and I am so happy that I will now be able to make my own. The one’s I have bought in the store always seem so oily, and I never know where the chicken has come from, etc. This way, I can purchase any chicken I want (ex. make sure it was ethically-raised), or even use one of our own farm chooks, and I will fell much better about consuming it than store-bought.
Also, the chicken dancing picture is charming. You are so cute – I am glad that even though you are so busy, you still have fun in the kitchen (almost typed chicken instead of kitchen there, haha). Keep up the inspiring, excellent work. You’re awesome!
Wow thank you Kate! I am so happy you are enjoying this recipe, and yes it is nice to make the chicken you are eating and know that it is ethically-raised! I hope you love the chicken if you get a chance to make it, thanks again!
“Amazing” used three times in the first two paragraphs…I can tell this was written by a Millennial.
Dude Diet? Good grief.
If you don’t like it, don’t read it! My goodness, nobody is forcing you to read this blog!
Hey Ted! Just putting emphasis on that word, because well I do think this recipe is pretty amazing! You should really check out this cookbook, it is filled with delicious recipes! Thanks!
This looks delicious! I can only imagine how wonderful that must have smelled in your home. Picking this one was a great choice but the nachos from the cover of the book look really appetizing too!
– John Munro
http://foodvacuumsealers.com.au
Agreed the nachos look so good!! Haha thank you so much John!
I think the bird looks darn good. As a side note, I definitely would avoid ever rinsing poultry. Rinsing poultry can actually create contamination from splashing, no matter how slow the faucet stream and does no favors to the sink. Even the USDA cautions against the practice. Patting dry is all that is required. The heat from the cooking medium kills any bacteria.
I also suggest roasting chickens breast side down for at least the first hour and then flipping the bird. Beginning the bird down can help prevent drying out the breast meat, which typically cooks faster than dark. And having an instant read thermometer (e.g. Thermapen) is a cook’s best friend. You will never under or over cook any meat ever again.
This is so helpful, thank you so much for these tips! (:
Thank you so much for these great tips, I really appreciate them and will use them in the future!! 🙂
Wow that looks incredible
Excellent recipe. I added slabs of butter under the breast skin (to make the skin very moist) and also added lemon pepper as a spice. Its better than eating out or picking up! Thanks for the recipe! I will try this again and again. — One more note, I wasn’t as generous with the spice rub, thus my bird didn’t look as dark but it was just as good!
I used 5-8 teaspoons of the chicken drippings in my side rice dish. Excellent flavor! Also, I used a bigger hen. After the second basting I turned the temperature up to 350 degrees and I had the chicken positioned furthest away from the heat source throughout the roasting process on the bottom oven rack.
Sounds perfect!! So happy it was good! Thanks Phyllis!
Oh my word that looks incredible. I’ve good things about this cookbook, might have to add it to my collection – thanks for sharing Tieghan!
It’s in my oven right now! Can’t wait to eat it!
Saw this recipe today and made it today. Yes, it looked that good. I’m a baker not a cook and I can attest to its ease and deliciousness. Currently, I’m literally fighting of both my cat and dog from trying to steal my plate.
Wow it looks like this chicken came out so magically!!!! I definitely want to try and make this for my meat-loving boyfriend!
https://www.searedandshameless.com
Well, this chicken looks simply amazing! Will definitely be making it with some yummy risotto. And I love Serena’s tagline on her book “Clean(ish) Food for those who love to eat Dirty!” HAHA! Speaking of cookbooks, Tieghan, when exactly is yours supposed to be released? Should I add it to my Christmas wishlist or is my Spring birthday more in line with the release date? Can you tell I CANNOT WAIT to have it?
Hey Leah! Thank you!! My book will be out in the fall of 2017. SOOO next Christmas! 🙂
Thank you again!! 🙂 🙂 Making my day!
Roasted chicken is the best! Love your slow and slow cooking method and that great spice rub!
I love slow cooking everything! haha! Thanks Laura!!
Making this right now… House smells wonderful! I am a big Serena fan and I love a HBH/Domesticate-Me team up!
I want to make this but what I’m always confused about when I roast a chicken is whether or not to cover the pan with foil. Sometimes when it’s uncovered the chicken tends to dry out easily.
Hey!! I do not like to cover the chicken and do not think it is needed for this recipe. Please let me know if you have any questions. Hope you love this recipe! 🙂
I’ve never roasted a chicken before (weird!) and this recipe has inspired me to go get a good chicken from our butcher shop this weekend and finally make one! Looks fantastic. Thinking of making some kind of wild rice pilaf and maybe roasted brussels sprouts to go with it 🙂
Kyla
http://saltwaterfood.blogspot.com
Wow sounds like such an awesome dinner Kyla! I hope you love the chicken, let me know how it goes!! Thanks!
Thanks, this website is extremely beneficial
Awesome! Glad you think so, thanks!
Hi, My husband and I both love to cook, so we decided to try this recipe last night. We followed the complete directions, made NO changes what so ever. The chicken itself came out perfect. But sorry to say there was no “WOW” factor. I was hoping by the description, this was going to knock our socks off, but like I said no “WOW”. Sorry.
Hmm sorry it was not that great for you, Jill. I hope you try some other recipes and like those! ?
Would this work if a whole cut up chicken was used in place of a whole chicken?
Hey Nellie! Yes, but I think the cooking time might be a little less. Start checking for doneness around 2 hours. Let me know if you have questions. Hope you love this! Thanks! 🙂
I tried this last night and it was SOOOOO good! I have never slow cooked a chicken before and it was completely the best tasting chicken I have ever made.
WOO!! So happy to hear that Amanda!! Thank you!
I made this last week and am making it again today for a new mom (perfect for that! easy!) It’s really simple to make and tastes very good. My husband didn’t l-o-v-e it but he said it was good. I, on the other hand, thought it was REALLY good. My 3 yr old daughter gobbled it up. If anyone is wondering whether they should make it, go for it!
I am so glad your family enjoyed this Sylvie!! Thank you so much!
This is SOOO delicious, I’m making it for the second time right now. First time I didn’t have a lemon to hand so used a lime instead and it was fantastic. I love it hot with some orzo rice but it is also really delicious cold in a salad because the slow cooking keeps it super juicy.
Thank you so much, Lisa!! So glad you enjoy this recipe!
The Dude Diet book….that is amazing!
Thanks!!
How long to cook a 6 or 7 lb oven stuffer chicken?
about 2 1/2 to 3 hours or until it’s 170 degrees F. Let me know if you have questions. thanks!
Hey this looks awesome! you have such an amazing gift/talent for all things creative, cooking, photography, and I’m sure much more!everything alwAys looks beautiful no matter what it is! Just wandering if you could do this recipe in a crockpot? Thanks! Have a great day!
Thank you so much for the kind words!! 🙂 Yes, I think this would be great in the crockpot. Let me know if you have questions.
Hey Tieghan!
Do you ever marinade your whole chicken in advance? I am worried that my chicken won’t be salty enough?
Thanks!
I don’t marinate my chicken, but this chicken is pretty salty as it. Let me know if you have other questions. Hope you love this recipe! Thanks you! 🙂
I’m going to make it, but I don’t know
what to serve with this dish. Which sides should I make?
I like to serve this with potatoes or rice and a side salad! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
All I can say is WOW! This chicken was so flavourful and juicy. I’ve never made a roasted chicken, so I was a tad nervous trying this recipe, but it was perfect. Another recipe card to add to my collection 🙂 Thanks for sharing this one, Tieghan!
…ps…
Some of the comments people leave you are outrageous!! Keep on posting girlfriend – your blog is AMAZING 😉
Awh thank you so much Michelle! I am so glad you loved this recipe and I hope you continue to enjoy my blog!
Hi Tieghan! That chicken was AMAZING!!!! We just finished eating it and I already saved the recipe.Thank you!!! ?
YES! That is so amazing! Thank you so much Lea! xTieghan
How many minutes per pound? Thanks as always for the inspired recipes!
Hi Harriet,
I used a 3 1/2 pound bird for this recipe! I hope you love the recipe! Please let me know if you have any other questions! xTieghan
How long would a 5 1/2 lb chicken take to cook for this recipe?
Hey Hailey! I would say about 4 to 4 1/2 hours for 5 1/2 lb chicken. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan