Nickel Allergy Friendly Herb-Roasted Rotisserie-Style Chicken

Total time9 hr 35 min

Prep time20 min

Cook time1 hr 15 min

Nickel Allergy Friendly Herb-Roasted Rotisserie-Style Chicken

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Ingredients

4 servings

1 whole chicken (3.5–4 lb)
3 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 tbsp apple cider vinegar

For the rub

1 tsp fine sea salt
1 tsp ground turmeric
½ tsp ground ginger
1 tsp dried oregano
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
1 tsp dried thyme
½ tsp dried rosemary, crumbled
½ tsp garlic powder
½ tsp onion powder

For the cavity

1 lemon, halved
4 garlic cloves, smashed
4 sprigs fresh thyme

Instructions

1
In a small bowl, combine the olive oil, sea salt, turmeric, ginger, dried oregano, dried thyme, dried rosemary, garlic powder, onion powder, and apple cider vinegar, stirring until a uniform paste forms.
2
Pat the chicken thoroughly dry with paper towels — dry skin is essential for browning. Rub the spice paste all over the outside of the chicken, working it under the breast skin where possible. Stuff the cavity with the lemon halves, smashed garlic cloves, and fresh thyme sprigs. Tie the legs together with kitchen twine and tuck the wing tips behind the back.

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