This baked rotisserie chicken is mind blowing delicious. It is double brined; so it takes two days of preparation before you serve it but the steps are simple.
The chicken is so juicy and the skin is so crispy - it's addicting actually. Note: You may want to do two chickens.
If you want to serve this is on Saturday, start with the first brine on Thursday and the secone brine on Friday.
1 whole chicken, brined two days before*
1/4 cup oil
1/4 cup vinegar
Mix oil and vinegar together. Mash the garlic and add to the vinegar oil mixture. Add the remaining ingredients and mix well.
Place the chicken in a large ziploc bag and pour the seasoning mixture over it and be certain the marinade is covering the chicken completley. Seal and let marinade overnight in the refrigerator.
PREHEAT oven to 400 degrees.
The next day remove from the marinade the place chicken breast up in a roasting pan.
At this point you may quarter potatoes and put in the bottom of the pan and place the chicken on top of the potatoes. Once the chicken is in the oven, lower the temperature to 350 degrees and bake until chicken reaches 160 degrees.
If the skin is getting too dark, just loosely cover with foil as it continues to cook.
Remove from the oven and let sit 10 minutes before carving. Top with freshly chopped mint or parsley before serving.
*How to Brine a Chicken
one gallon warm water
3/4 cup kosher salt
1/2 cup white granulated sugar
1 tsp garlic powder
Add the cleaned chicken to a large stock pot and cover completely with water. Add the remaining ingredients and bring to a boil. Remove from the stove and let cool completely in a bath of ice water in the refrigerator for 12-24 hours. Flip approximately half way through brining.
The next day rinse the chicken well and pat dry.
I think the first brine is essential and request you try it when making this the first time. This is where the juiciness and crispiness comes from.