Homemade Rotisserie Style Chicken

• Gluten free
• Paleo

• Meat

  • 3 lb 1/2 -4 whole chicken, whole

• Produce

  • 6 cloves Garlic
  • 1/2 Lemon
  • 1 tsp Oregano

• Baking & Spices

  • 3 tbsp Avocado oil
  • 1 tsp Black pepper
  • 1/2 tsp Cayenne pepper
  • 2 tsp Paprika, smoked
  • 2 tsp Salt

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

Found on wholefoodbellies.com

Description

Directions

• Preheat your oven to 300 degrees
• Mix together the salt, paprika, oregano, black pepper, cayenne pepper and cumin in a small bowl
• Give the chicken a rinse and remove giblets etc. Pat dry with paper towels
• Pop the lemons and garlic into the cavity
• Rub the breasts underneath the skin with 1 tbsp of avocado oil and 1 teaspoon of the spice mixture. Try not to tear the skin, but dont worry if you do
• Rub the remaining avocado oil on the outside of the skin and then season all over with the remaining spice mixture (if you have cooking twine then tie the legs together - I have done without and it was fine)
• Pop the bird in a cast iron dutch oven or roasting pan and roast for 2.5 to 3 hours, basting once every hour (spoon any juices in the pan over the bird)
• It will be a beautiful brown/red colour when done. Pull it out of the oven and let it rest for 10 minutes before serving
• I served it up with some sweet potato fries and a salad but let your imagination run wild