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Oven Roasted Rotisserie Style Chicken
by
Julie Murkerson
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%3C/p%3E%3Cp%3EStuff%20the%20chicken%20cavity%20with%20the%20extra%20rosemary%20and%20thyme%20sprigs.%3C/p%3E%3Cp%3ECoat%20the%20chicken%20with%20the%20seasoning%20mixture%20and%20place%20in%20a%20foil%20lined%20roasting%20pan.%20Pour%201%201/2%20C%20water%20into%20the%20pan.%3C/p%3E%3Cp%3ERoast%20the%20chicken%20at%20425%20for%201%201/2%20hours,%20basting%20liberally%20throughout%20the%20roasting%20process.%20If%20the%20skin%20begins%20to%20darken%20too%20much,%20cover%20will%20foil%20and%20continue%20to%20bake%20until%20an%20internal%20temp%20of%20165%20is%20reached.%3C/p%3E%3Cp%3ERemove%20the%20chicken%20from%20the%20oven,%20cover%20with%20foil%20and%20allow%20to%20rest%20for%2030%20minutes.%3C/p%3E%3Cp%3EReserve%20the%20juices%20from%20the%20pan%20to%20make%20gravy.%20Put%20the%20juices%20in%20a%20sauce%20pan%20over%20medium%20heat%20and%20start%20off%20with%201/4%20C%20flour.%20Whisk%20in%20the%20flour%20and%20then%20gradually%20add%20more%20flour%20if%20needed.%20Whisk%20the%20mixture%20until%20thickened.%3C/p%3E%3Cp%3E2.2%3C/p%3E%3Cp%3Ehttp://www.thisgalcooks.com/2013/11/06/oven-roasted-rotisserie-style-chicken/%3C/p%3E){kind=link}