Recipe Submitted By:

Rotisserie roast chicken

Time Cooking: 1 hour 10 mins

This is the nicest way I have found to cook chicken - succulent and very tasty. It is from Gwyneth Paltrow's book, Notes from my kitchen table.


20g tablespoons unsalted butter, at room temperature
3/4 teaspoon garlic salt
3/4 teaspoon sweet paprika
1/4 teaspoon freshly ground black pepper
Large pinch coarse sea salt
1 whole chicken (1.4 - 1.6kg)


Preheat the oven to 200 degrees (fan oven preferably).

Mix all the ingredients together. Rub the butter mixture all over the chicken and under the skin of the breasts.

Tuck wings underneath bird and tie together with a piece of twine. Tie legs together with another piece of twine.

Place chicken on its side in a heavy roasting pan and roast 25 minutes.

Turn onto its other side and sprinkle with several tbsp water; roast 25 minutes more.

Turn chicken on its back; roast 10 minutes more. Turn on its breast; roast until skin is crispy and chicken is golden brown, 10 minutes more. Remove from pan and let rest, breast side down, for at least 15 minutes, before carving.

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