Garlic Rosemary Rotisserie Spring Chicken
BFF (Best Female Friend aka my oven): Hellooooooo baby spring chicken! Are you ready for some roasting???
Spring Chicken: Yes I am! Can you please help me get a nice tan? I want my skin to be golden brownish!!!
BFF: Not a problem, it is one of my specialties! Before getting started, go ahead and get yourself a nice massage!
Alright, I know I am silly but hey cooking is fun, enjoy every part of it! It was my first time roasting a chicken so I picked an easier one to start with. Garlic Rosemary Rotisserie Chicken! (my BFF aka my oven has the rotisserie function so much easier to handle) I kind of followed this web recipe and added & removed a few steps as usually. I also picked a baby spring chicken for 2 reasons: (1) I was cooking for myself only & (2) spring chicken is smaller hence faster to roast.
Recipe
- Olive oil
- 2 – 3 cloves of garlic, finely chopped
- 2 tablespoons of finely chopped fresh rosemary
- 1 teaspoon salt
- 1 roasting baby spring chicken (mine was around 350g)
- 2 – 3 mini potatoes
Step 1 – finely chop your garlic and rosemary. Cut mini potatoes into pieces, put them into boiling water for a few minutes and drain them. Set aside.
Step 2 – I am not sure about you, but I like to clean my spring chicken first. Clean with some salt and ensure wash the inside of the chicken as well, from the rear where my thumb is pointing in the picture below. Dry it with paper towel when done. (Don’t un-tie the string because it is keeping the chicken in place, so be careful when cleaning the chicken)
Step 3 – Mix the finely chopped garlic and rosemary together with a tablespoon of olive oil (use butter if you like) and pinch of salt and pepper. Pre-heat oven 2o0C.
Step 4 – Time for rubbing the chicken! Apply the garlic and rosemary mix all over the chicken, ensure (1) the inside (2) under the skin and (3) outer skin areas got a bit of the mixture for an even flavors.
Step 5 – Now place the spring chicken on turnspit and secure it with the mounts.
Step 6 – Place the potatoes onto the tray first and then mount the turnspit onto the oven. Let me turn for 70 mins at 200C. Duration and temperature really depends on your oven, please consult your oven guide for the right temperature and time. Now go watch TV, Facebook, Play MSN, Tweets or watch an episode of Korean drama while you wait for the tanning cycle to be completed. Turn the potatoes in about 30 mins and move them to the edges of the tray to avoid soaking too much chicken drippings.
Step 7 – When done, open the oven door and let me cool for perhaps 10 mins before plating, untie the string and then sprinkle some parsley flakes and rosemary on it.
Step 8 – EAT! Eat with your hands! 
