Garlic Herb Rotisserie Chicken with Garlic Bread & Bacon Ends Potatoes Au Gratin My first full bird. Quite an endeavor to try to pull on the fly on a random weeknight. Worked out though. First you want to roast your garlic in a pan because you can't be sure it'll cook down properly inside the bird and you want the garlic butter soaking the inside well. After seasoning your chicken put it in the preheated oven at 425 for about 15 to 20 minutes to let it roast. Then put the temperature down to 375 for another hour (but check it at 45 to make sure it doesn't overcook depending on the size). The trick is to pour your oil over the bird every once in a while so it doesn't dry out and to pour the clear fat collecting on the bottom back on top. It'll give it that taste like it's been cooking for hours without the hassle of watching it that long. I recommend a simple spread of rosemary, sea salt, and white pepper with a little lemon juice to season but you can take this in pretty much any direction as long as the spices don't overkill your taste buds from enjoying the buttery starches on the side. Do this right and you'll impress any landlord, lovely lady, Larry David, or lawman that comes your way. I can't think of a better jam to eat this soul to then Boz Scaggs. Can ya dig it, baby? Beer Pairing: Souther Tier Compass Music Pairing: Boz Scaggs - Lowdown

#Rotisserie #Rosnizzerie #Potatoes Au Gratin #Gahlick Bread

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Garlic Herb Rotisserie Chicken with Garlic Bread & Bacon Ends Potatoes Au Gratin My first full bird. Quite an endeavor to try to pull on the fly on a random weeknight. Worked out though. First you want to roast your garlic in a pan because you can't be sure it'll cook down properly inside the bird and you want the garlic butter soaking the inside well. After seasoning your chicken put it in the preheated oven at 425 for about 15 to 20 minutes to let it roast. Then put the temperature down to 375 for another hour (but check it at 45 to make sure it doesn't overcook depending on the size). The trick is to pour your oil over the bird every once in a while so it doesn't dry out and to pour the clear fat collecting on the bottom back on top. It'll give it that taste like it's been cooking for hours without the hassle of watching it that long. I recommend a simple spread of rosemary, sea salt, and white pepper with a little lemon juice to season but you can take this in pretty much any direction as long as the spices don't overkill your taste buds from enjoying the buttery starches on the side. Do this right and you'll impress any landlord, lovely lady, Larry David, or lawman that comes your way. I can't think of a better jam to eat this soul to then Boz Scaggs. Can ya dig it, baby? Beer Pairing: Souther Tier Compass Music Pairing: Boz Scaggs - Lowdown