Simple Steps to Perfect Rotisserie Chicken
How do you up your game when making rotisserie chicken? We not only have a recipe for delicious roasted chicken and vegetables, but we’re going to walk you through how to use the rotisserie rack in the Thermador Masterpiece 30" Stainless Steel Electric Built in Single Oven.
We’re making this chicken with potatoes and carrots, but you can really use any vegetables you think would pair well with this. You’ll want to quarter your potatoes, or bigger veggies. This will just ensure that they’re all similar in size, so they cook thoroughly.
Then we just season these with 1 tablespoon of salt and 1 tablespoon of pepper. Then drizzle 1 tablespoon of olive oil on top of your vegetables. We decided to use a lemon-flavored olive oil for my vegetables since we’ll be making a lemon chicken. Although, you can use extra virgin olive oil, or any olive oil of your choice.
If you have lemon juice or lemons, you can also squeeze a bit of that onto these.
For some additional pop in flavor, I add 1 tablespoon of dry basil to these, and 1 tablespoon of fresh parsley. We want to spread out the potatoes and carrots onto a baking sheet after I season them.
These are going to be under the chicken when it cooks. Before seasoning the chicken, we let it rest for 20 minutes so it would reach room temperature.
Chef’s Tip: We will separate the skin from the breast so we can stuff the cavity and really infuse the flavors in both the skin and the meat. The skin will also crisp up a lot better, without overcooking the breast meat.
Then put a couple of slices of lemon in between the skin and breast, along with some fresh parsley. Season this with 2 tablespoons of salt and 2 tablespoons of pepper. We have about a 5-pound bird so this could vary on the size of your chicken. The salt will help with pulling the moisture off of the skin and making it extra crispy.
When inserting the rotisserie rack, push the wings back to rest on the back of the rack, so they cook evenly. This has four prongs which you want to line up to the two breasts at the top, and the bottom two will go under the legs. This is the best way to probe this to support majority of the weight.
Put the other side of the rack on, clamping it down. There’s also screws on either side of the rotisserie rack that you will need to make sure you tighten.
At the Thermador oven, put the veggies on the rack below the chicken. You’ll see in this oven there are two notches on either side for our rotisserie rack to insert into.
Once secured in these notches, you’ll want to slide this back and make sure you listen for it to lock. If you give it a spin and it’s not stable, you’ll know it isn’t on right. You should be able to hear it lock into place.
To roast this, set the temperature at 375 degrees. This is a convection oven so that means it will blow the heat all around the oven for an even cook. Depending on the size of your chicken, this will take anywhere from 45 minutes to an hour to cook.
About an hour later we pulled this out of the oven. Just finish it off by adding 1 teaspoon more of salt and pepper to both the chicken and vegetables, just to fortify the flavors.
This is completely optional, but we took a harissa sauce and coat the vegetables with this as well. It’s a mild red pepper sauce that just compliments all the flavors in this dish.
We put the chicken on top of my veggies, and then top it all off with a tablespoon of lemon-flavored olive oil, some fresh parsley, and a totally optional topping: crushed parmesan crisps ( I got to get my cheese in there somehow).
Hopefully this helps you with bringing out all of the flavors of your rotisserie, and really helps you get an even cook with crisp skin.
Ingredients:
- 1 raw whole chicken
- 1 lb potatoes
- 1 lb carrots
- 3 tablespoons olive oil
- 2 tablespoons salt
- 2 tablespoons pepper
- 2 – 3 lemons
- 1 bunch parsley
Optional:
- 1 tablespoon harissa sauce
- Parmesan crisps
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