Have you tried to make a Vertical Roasted Chicken? This technique allows you to achieve the crispy skin and juicy flavor that you would find in a rotisserie chicken, while also giving your chicken really great posture. It looks sort of hilarious, doesn’t it? Anyhow, it’s an interesting technique that was worth trying. There are so many ways to accomplish crispy skin, juicy, flavorful restaurant style chicken. I’ve tried them all, the bundt pan, beer can and many more but none worked as well as with this Vertical Ceramic Chicken Roaster that I purchased from World Market for $19.99.
Why I love this Vertical Ceramic Roaster beside that it cooks the chicken amazingly and has this convenient middle cup holder for garlic, beer or wine…
Most important it’s way easier to clean than any other method! All the other variations are a hard clean up and because the pan is made of ceramic all the after stuff slides right off the pan with just a little soap and water. I’m just like anyone else, I hate to clean up sticky messy pans.
So if you love rotisserie chicken, try Vertical Roasted Chicken and enjoy a super-flavorful, extra-juicy, ultra-crisp-skinned chicken by mounting it vertical. It’s a crazy-easy technique that results in the roasted chicken of your dreams.
Just Do It…
Ali in the Valley
Vertical Roasted Chicken
Prep Time15 mins
Cook Time1 hr 15 mins
Total Time1 hr 30 mins
Author: Alison Ball
2 cups diced onion
1 cup or 1 bag diced carrot
1 cup potatoes diced or small potatoes
4 cloves garlic peeled and halved
4 sprigs fresh thyme
2 1/2 teaspoons kosher salt
2 teaspons of esscense seasoning
1 teaspoon ground pepper
4 tablespoons extra-virgin olive oil
1 3 1/2 to 4-pound whole chicken, rinsed well inside and out and patted dry
1/2 cup white wine or beer
3/4 cup chicken stock or canned low-sodium chicken broth
Make sure to move the racks in the oven to make room for the vertical chicken before you preheat the oven. Preheat the oven to 400 degrees F.
While the oven is preheating, combine the onion, carrot, potatoes, garlic, and thyme in a mixing bowl with 1/2 teaspoon of the salt, 1/2 teaspoon essecenc and 1/4 teaspoon of the pepper. Drizzle with 2 tablespoons of the olive oil and then toss thoroughly to combine. Set aside.
Rub the chicken well on all sides with the remaining 2 tablespoons of olive oil, then season well inside and out with the remaining 2 teaspoons of salt, 2 essence seasoning and remaining 3/4 teaspoon of pepper. Set aside.
Spoon the seasoned vegetables into the outer part of the pan. Add the beer or white wine to the inner cup of the roaster, then carefully pour the chicken broth over the vegetables;
Position the chicken over the inner whole so that it sits securely upright. Put it in the oven and allow to cook, undisturbed, until chicken is golden brown, skin is crispy, and an instant-read thermometer inserted into the deepest portion of the thigh registers 165 degrees F, 45 to 50 minutes. Remove from the oven and set aside to rest for at least 5 minutes before serving.
When ready to serve, transfer the chicken to a carving board and cut into pieces. Serve the chicken with the vegetables and drizzle with the pan juices.
Inspired by Emeril Lagasse…
Author: Alison Ball
2½ tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.