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Pot Roast Chicken Rotisserie Style Recipe

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4.1 from 38 reviews

This Pot Roast Chicken Rotisserie Style recipe delivers a flavorful, juicy whole chicken cooked to perfection using a Dutch oven. The chicken is seasoned with a blend of brown sugar, Italian seasoning, garlic powder, paprika, salt, and pepper, then slow-roasted for tender meat and crispy, golden skin. Finished with a delicious homemade gravy made from the pan juices, this meal is perfect for a comforting family dinner.

  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings

Ingredients

Seasoning Mix

  • 1 tbsp brown sugar (or Sukrin Gold for low carb version)
  • 1 tbsp Italian seasoning
  • 2 tsp garlic powder
  • 2 tsp sweet paprika
  • 1 ½ tsp salt
  • ½ tsp ground black pepper

Main Ingredients

  • 1 medium whole chicken (approx. 3-4 pounds or 4-5 kg)
  • 1 cup (240ml) chicken broth (or chicken stock)
  • ¼ cup (60ml) light soy sauce (or Tamari)
  • 2 tsp cornstarch (cornflour), diluted in 1 tbsp cold water

Instructions

  1. Preheat and prepare seasoning: Preheat your oven to 430°F (220°C). In a small bowl, combine the brown sugar, Italian seasoning, garlic powder, sweet paprika, salt, and black pepper to create the chicken seasoning mixture.
  2. Season the chicken and prepare Dutch oven: Remove the chicken from the fridge and allow it to come to room temperature. Rub the seasoning evenly all over both sides of the chicken. Pour the chicken broth and soy sauce into a Dutch oven or heavy oven-safe pot.
  3. Initial roasting: Place the seasoned chicken breast side down into the Dutch oven. Cover with the lid and roast in the preheated oven for 40 to 45 minutes, allowing the chicken to cook through and absorb flavors.
  4. Turn chicken and finish roasting: Carefully remove the lid and use two forks to gently turn the chicken over so that it is breast side up. Return the pot to the oven uncovered and roast for an additional 15 minutes or until the skin becomes golden brown and crispy.
  5. Rest and make gravy: Remove the chicken from the Dutch oven and loosely cover it with foil. Let it rest for 10 to 15 minutes to allow juices to redistribute. Meanwhile, stir the cornstarch slurry into the liquid remaining in the Dutch oven and place it on the stovetop over low heat. Stir continuously until the gravy thickens to your desired consistency. Serve the roasted chicken with the homemade gravy.

Notes

  • Allowing the chicken to come to room temperature helps it cook evenly.
  • You can substitute Sukrin Gold for brown sugar to make this a low-carb recipe.
  • If you don’t have a Dutch oven, use a heavy oven-safe pot with a lid.
  • Use light soy sauce or Tamari for a gluten-free option.
  • Resting the chicken after cooking is essential for juicy meat.
  • The cornstarch slurry thickens the pan juices into a smooth, flavorful gravy.
  • Cooking time may vary depending on the size of the chicken; ensure internal temperature reaches 165°F (74°C).
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American
  • Diet: Low Carb

Find it online: https://ellarecipe.com/pot-roast-chicken-rotisserie-style-recipe/