Eosinophilic Esophagitis Friendly Classic Rotisserie-Style Chicken
Total time1 hr 40 min
Prep time15 min
Cook time1 hr 15 min
4.5(22)
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Learn more →Ingredients
4 servings
- 1 whole chicken (3.5–4 lb)
- 2 tbsp olive oil
- ½ lemon, halved
- 4 sprigs fresh thyme
- 4 cloves garlic, smashed
- 1 tbsp unsalted butter, softened
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
For the rub
- 2 tsp kosher salt
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- ½ tsp dried oregano
- ½ tsp black pepper
- ¼ tsp cayenne pepper
Instructions
- 1
Position an oven rack in the lower-middle position and preheat the oven to 425°F (220°C). Set a wire rack inside a roasting pan or large oven-safe skillet.
- 2
In a small bowl, combine the kosher salt, smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, black pepper, and cayenne pepper. Stir until evenly mixed.
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