Rotisserie Skillet Roast Chicken

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When Emma lived in Paris last year we visited quite a few times and we ate some amazing food from high end restaurants to the best falafel in Paris. From delicious breads and pastries to incredible seafood and french cheese. Yet when we came back to London, my husband was frequently craving rotisserie chicken. We saw rotisserie chicken being sold on virtually every street and in every food market and that delicious smell stayed with him! I do not have a rotisserie at home so I needed to come up with a different way of cooking the chicken and also work out the best combination of flavours to recreate that delightful smell Andrew was after.

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There are many recipes on the web; we’ve been through a few variations and indeed I have another recipe which is now called ‘Not Rotisserie Chicken’! Delicious but not quite right. This recipe, on the other hand, is not a direct replica but it really works for us and helps us dream of days ahead when we can actually start travelling again! On colder days, I serve this sweet, garlicy, paprika chicken with creamy mashed potatoes, some vegetables and luscious onion gravy. Absolute comfort food. In warmer weather, it is delicious with chips/french fries and mayonnaise as well as a fresh, crispy salad with french salad dressing.

How to make Rotisserie Skillet Roast Chicken

For more information on roasting chicken generally and specifically in a skillet, please see my Skillet Roast Chicken – Core Recipe here.

Roasted in a skillet, this chicken is coated with a layer of flavourings made from:

• olive oil
• light soft brown sugar
• sweet Hungarian paprika
• garlic powder
• onion powder
• salt
• freshly grounded black pepper

Mix together all the flavourings and brush all over the chicken. Leave to marinate for a minimum of 30 minutes or preferably up to 24 hours, covered and in the fridge. Calculate how long it will take to cook the chicken (see Recipe Notes) and remember it is always best to start cooking chicken when it is at room temperature rather than straight from the fridge. 

Cover the chicken with foil, put into the oven and set the timer to ring 25 minutes before the chicken should be cooked. Take the chicken out of the oven, remove the foil return the chicken to the oven, with no cover, to finish cooking. The chicken should look slightly charred in just a few places which will give it a barbecued flavour. Rest the chicken for 15 minutes before you carve and serve. 

NB If you do not have a cast iron skillet, simply use your best roasting dish or, if you have frying pan which is oven safe, you could use that too. 

To check the chicken is cooked:

Pull the leg away from the bird slightly and skewer into breast flesh behind the leg. Any juices coming out of the bird should be clear and the meat should be opaque. If you see any pinkness or blood, cook for a further 10 – 15 minutes. If you use a meat thermometer, the internal temperature of the meat should read 165°F or 75°C.

Quick to prepare and served directly from the skillet, this dish packs a huge flavour punch and can be complemented by a range of different side dishes such as:

• mashed potatoes
• chips
• baked potatoes
• onion gravy
• new potatoes
• roast vegetables
• steamed/boiled vegetables
• grilled sweetcorn
• coleslaw
• crisp fresh salad

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Made this recipe?

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