How to Make herb-roasted chicken in a rotisserie brick oven
For roasted chicken, you would expect it to have a nice, brown crispy skin. You would expect it to be moist inside with great flavors throughout. By using the rotisserie function (very common in France) on the Cuisinart Brick Oven. Check out the recipe for this delicious herb-roasted chicken from Chef Hubert Keller.
4 to 4-1/2 pound chicken, rinsed and patted dry
tablespoon olive oil
teaspoon dried basil
teaspoon dried thyme
tablespoon fresh chopped rosemary
teaspoon kosher salt
teaspoon freshly ground black pepper
lemon, cut in half
cloves garlic, smashed
Make a paste with the olive oil, dried and fresh herbs, salt, and pepper by mixing ingredients together in a small bowl.
Squeeze lemon all over outside and inside chicken. Stuff the chicken with the lemon halves and garlic cloves. Rub the herb paste all over the skin of the chicken.
Truss the chicken well. Insert the rotisserie skewer through the chicken, securing the forks with the rotisserie screws so that the chicken is stabilized. Secure the rotisserie spit in the oven into the spit support and socket. Turn oven to 400° and turn to rotisserie setting. Roast for about 1 hour and 15 to 1 hour and 25 minutes, so that when the thigh is pierced the juices run clear. Remove from oven using the rotisserie to ensure even, crispy skin, turn the function to regular bake when the chicken breasts are facing up for the last 5- 10 minutes of cook time. Baste the chicken periodically throughout cook time with olive oil or melted butter.
Preheat Cuisinart Brick Oven to 375° on convection bake or bake setting with a rack in position "A".
Place prepared chicken on baking sheet lined with parchment paper. Roast for 1 hour 15 minutes to 1 hour 25 minutes in preheated oven, until the juices run clear when the thigh is pierced.
View the entire recipe at Cuisinart.