How to Make Homemade Rotisserie Chicken

These days, many people prefer to enjoy rotisserie chicken and tandoori chicken at restaurants. However, making saffron rotisserie chicken and tandoori chicken at home is easier than you might think. September is the perfect time to enjoy rotisserie chicken. To celebrate, we've got the best and easiest recipes for making restaurant-style rotisserie chicken in a home oven or toaster using foil or a rotisserie spit, as well as a recipe for tandoori chicken with spicy Indian seasonings.

Ingredients for Rotisserie Chicken:

• 1.5 to 2 kg whole chicken

• 1 medium onion

• 1 bell pepper

• 2 potatoes

• 2 tablespoons butter

• Lemon juice as needed

• Brewed saffron as needed

• Salt and black pepper as needed

Instructions for Rotisserie Chicken:

1. Prepare the Chicken: Clean out the cavity and wash the chicken thoroughly. Dry the chicken and use your fingers to separate the skin from the meat without tearing it, creating space to season the meat.

2. Make the Marinade: Finely chop the onion in a food processor and separate the juice. Chop the bell pepper and add it to the chopped onion. In a bowl, mix the chopped onion and bell pepper with butter, lemon juice, salt, black pepper, and a little saffron. Spread this mixture under the chicken's skin.

3. Season the Chicken: If any part of the skin tears or the mixture leaks, you can sew it up with kitchen string. To season the outside of the chicken, mix the onion juice with a little saffron and lemon juice and brush it all over the chicken.

4. Cook the Chicken: Place the seasoned chicken in a suitable dish and bake it in a preheated oven at 180°C (350°F) for 2 to 3 hours. Check doneness with a skewer to ensure it's fully cooked. Serve the cooked chicken with steamed vegetables, potatoes, and pomegranate sauce. Use kitchen shears to portion the chicken without breaking it apart.

Rotisserie Chicken without an Oven:

Ingredients for Rotisserie Chicken without an Oven:

• 1 medium chicken

• 1 onion

• 1 bell pepper

• 4-5 tablespoons lemon juice

• 1/2 cup tomato puree

• 2 teaspoons garlic powder

• Enough butter

• Enough brewed saffron

• Enough potatoes

• Salt and pepper to taste

Instructions for Rotisserie Chicken without an Oven:

1. Prepare the Chicken: Clean and wash the chicken thoroughly, keeping the skin intact. Dry the chicken and rub butter all over it, inside and out. Mix brewed saffron, lemon juice, salt, black pepper, garlic powder, and tomato puree. Brush this mixture all over the chicken.

2. Stuff and Marinate: Fill the chicken cavity with chopped onion and bell pepper. Place the chicken in a sealed container and refrigerate for 10 hours to marinate.

3. Cook the Chicken: Remove the marinated chicken and empty the cavity. Tie the legs with string and wrap the chicken in foil, with its base covered in a lot of salt. Place some washed potatoes with the skin on around the chicken and wrap the foil tightly around it. Place the wrapped chicken in a pot and cover it with a lid. Cook for 15 minutes on high heat, then reduce to low heat and cook for 1.5 to 2 hours.

4. Finish the Chicken: After cooking, unwrap the foil, brush the chicken with a mixture of melted butter, lemon juice, and brewed saffron. Cook for another 15-20 minutes. You can use the remaining chopped onion and bell pepper from the cavity, sautéed with butter, lemon juice, saffron, and tomato puree, as a sauce for the chicken.

Tips for Cooking Rotisserie Chicken:

• One common issue with cooking rotisserie chicken is that it can make the oven greasy and hard to clean. To avoid this, cook the chicken in a dish with the marinade and cover it with foil. After cooking, remove the foil and brown the chicken under the grill.

• Let the cooked chicken rest at room temperature for 15 minutes before cutting to prevent it from falling apart. This also helps retain moisture and tenderness.