Wednesday, October 3, 2012

Boston Market Rotisserie Chicken

 Boston Market Rotisserie Chicken
6 – 8 Servings
1 (3½ pound) whole chicken
4 – 6 apple wedges
4 – 6 onion chunks
10 chunks of celery
¼ cup vegetable oil
1 tablespoon honey
1 tablespoon lime juice
Seasoned salt to taste - recipe to follow

Preheat oven 350 degrees
Fill the cavity of the chicken with apples, onions, and celery then place in a roasting pan, with a rack.

For the seasoned salt: Combine 1 teaspoon sea salt, ½ teaspoon each of the following: garlic powder, onion powder, black pepper & paprika.
Mix vegetable oil, honey, lime juice and seasoned salt in a saucepan and warm just enough to melt the honey.  Brush the sauce on the skin of the chicken.
Bake, uncovered for 1½ - 2 hours depending on the size of the chicken or until internal temperature reaches 166 degrees F. Basting chicken without turning 3 – 4 times during baking.
Upon removing it from the oven let it stand 15 – 20 minutes before serving.

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