Thursday, May 17, 2012

Boston Market Rotisserie Whole Chicken Copycat

1 (3 1/2 pound) whole chicken Onion chunks Unpeeled apple wedges 10 chunks celery Fill the cavity with apple, onions and celery. Place it in a Pam-sprayed Dutch oven or a roasting pan deep enough that it can later be sealed in foil without the foil touching the skin of the chicken. 1/4 cup vegetable oil 1 tablespoon honey 1 tablespoon lime juice 1/4 teaspoon paprika Seasoned salt Mix all ingredients well in saucepan and warm just to melt honey. Put on skin of chicken. Bake at 350 degrees F for an hour plus 15 to 30 minutes depending on the size of the chicken, basting chicken without turning, 3 or 4 times during baking or until nicely browned. Immediately upon removing from oven, seal baking dish tightly in foil and let stand 15 to 20 minutes before serving

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