Rotisserie Style Baked Chicken

• Gluten free

• Meat

  • 1 Whole 6-8 pound chicken

• Produce

  • 2 tsp Basil, dried
  • 3 Garlic cloves
  • 1/2 tsp Garlic powder
  • 1 Lemon, whole
  • 1/2 tsp Onion powder
  • 1 tsp Thyme, dried
  • 1 Yellow or white onion

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/4 tsp Cayenne
  • 1 tbsp Kosher or sea salt
  • 1 tsp Paprika
  • 1/2 tsp White pepper

• Oils & Vinegars

  • 2 1/2 tbsp Vegetable oil

• Dairy

  • 2 tbsp Butter

Found on servinguptheskinny.com

Ingredients

• 1 whole 6-8 pound chicken
• 2 Tablespoons butter, room temperature
• 1 whole lemon, cut in half
• 1 quartered yellow or white onion
• 3 garlic cloves crushed
• 2½ Tablespoons vegetable oil
• 1 Tablespoon kosher or sea salt
• 2 teaspoons dried basil
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon white pepper
• ¼ teaspoon black pepper
• ¼ teaspoon cayenne

Directions

• Preheat oven to 450 degrees.
• Remove innards from chicken, rinse chicken and pat dry with paper towels.
• Place onion, lemon and garlic inside the chicken cavity.
• Rub 1 Tablespoon of butter on top of each breast, under skin.
• Combine: vegetable oil, salt, basil, thyme, paprika, onion powder, garlic powder, white & black pepper, and cayenne together.
• Rub mixture all over chicken, getting in all the crevices.
• Place chicken in baking dish breast side up. If making more than one chicken, they can be put onto a cooking sheet.
• Bake for 45 minutes- 1 hour until internal temp reaches 175 degrees.
• Remove from oven and let rest until internal temp reaches 180 degrees.