Mold Detox Friendly Classic Rotisserie-Style Chicken
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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
For the rub
- 2 tsp kosher salt
- 1 tsp smoked paprika
Ingredient noteDried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/4 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- ½ tsp dried oregano
- ½ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- ¼ tsp cayenne pepper
Ingredient noteDried cayenne pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid cayenne pepper, please tap it and change its rating to Red.
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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