Our Head Chef knows a thing or two about preparing a great rotisserie chicken! Check out Head Chef Kenny Hockert’s latest recipe. A crispy, juicy oven roasted chicken prepared with Herbs de Provence, lemon peel, fennel and a little brown sugar. We recommend trying this with one of our free range Goffle Road Chickens. Both are available in our shop either cooked in the rotisserie, or raw from our butcher counter!
Stop by Saturday, March 14th to try this tasty recipe paired with a Bordeaux Blanc from 5-7pm at 765 Fulton St!
Notes From The Chef:
This recipe will give you a super crispy skin and a deep aromatic flavor that pairs perfectly with roasted potatoes and braised greens. Feel free to double or triple the rub recipe and save in an airtight container to keep on hand for future use. I recommend using a meat thermometer while cooking the bird as it’s an invaluable tool and an asset in the kitchen. If you don’t have one on hand you can pick one up along with the rest of the ingredients online or at Greene Grape Provisions!
Kenny’s Lemon & Herb Dry Rub
- 1 whole chicken (approx. 4-4.5 lbs.)
- 1 tbs Herbs de Provence
- 1 tsp dried lemon peel
- 1 tsp marjoram
- 1 tsp oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp fennel seed (ground)
- 2 tbs kosher salt
- 1 ½ tbs dark brown sugar*
*You can omit the sugar if you prefer, but keeping it in the rub yields a darker, more crispy skin.
- Combine all rub ingredients, making sure to break up any clumps
- Pat your chicken dry inside and out
- Truss the chicken. Here’s a quick tutorial if you need one
- Season inside of bird with rub, and sprinkle rub generously on outside, starting with the sides and bottom and finishing with the top (breast side)
- For best flavor, let your chicken sit for 3-6 hours, or just go straight to cooking
- Preheat your oven to 400º F, or 375º F if you have a convection feature
- Place chicken on your roasting rack or cookie tray
- Put in oven, and roast for ½ hour. Turn oven down to 350º F and continue to roast
- After 1 hour, poke the thermometer into the deepest part of the thigh where it meets the leg to test doneness, without touching the bone. Once it hits 165ºF, the chicken is ready, If you prefer a more well-done bird, aim for 175-180 F
- Once chicken is cooked, let it rest for 10-15 minutes before carving. This allows the protein to relax and the juices to flow evenly throughout the meat
- Carve by removing the wings first then the leg and thigh, followed by removing the breast by running your knife right along the breast plate the length of the breast