This new Recipe Series is brought to you by community news service COLlive.com and Kettle & Cord, the home essentials store in Crown Heights.
You know that rotisserie chicken you always see at the deli section of your supermarket? Turns out you can make it easily at home! All you need is the right chicken roaster pan, and you’ll be a deli maestro in no time.
Watch below as Gitty Rapoport, celebrity chef and executive manager of Kettle & Cord in Crown Heights, shows how to prepare a delicious rotisserie style herb and vegetable chicken.
BONUS: How to Carve a Chicken
You will need:
1 whole chicken
½ cup fresh basil ¼ fresh parsley
5 cloves garlic
1 lemon (juiced)
½ cup olive oil
½ tbsp kosher salt
1 tsp black pepper
1 lbs tpotatoes (halved)
• Preheat the oven to 400° degrees. Rinse and pat the chicken dry. Place the rest of the ingredients in a blender/ food processor and give it a few pulses until coarsely chopped and all ingredients are incorporated.
• Smear the herb mixture all over the chicken including inside the cavity and under the skin. Place the spent lemon peel inside the cavity of the chicken.
• Place the potatoes under roasting pan insert. Sprinkle with kosher salt to taste. Place the removable insert over the potatoes and position the chicken (legs side down ) over the insert.
• Roast in the oven for 1 ½ hours (for a crispier skin you can raise the temp to 425° for the last 15 minutes.) After removing from the oven let the chicken rest for 10 minutes before carving.