- One large 6-7 Lb Roasting Chicken
- 1/2 orange (sliced into thin slices)
- 1/2 Lemon (sliced into thin slices)
- 10-15 Fresh Garlic Cloves
- 1/4 Cup White or Red Table Wine
- 4 Tbsp Andy’s Rub
- 1 tsp Rosemary
- 1/2 tsp Thyme
Prepare rotisserie, or pre-heat oven to 350 degrees.
Remove giblets from chicken cavity and rinse bird in cold water.
Combine orange slices, lemon slices, 1 Tbsp Andy’s Rub, garlic cloves, rosemary, thyme and wine in medium bowl, gently hand-mix all ingredients together until well coated
Stuff all ingredients into bird cavity.
Secure cavity openings closed with toothpicks.
Paint exterior of bird with olive oil – sprinkle and rub remaining 3 Tbsp of Andy’s Rub on entire exterior of bird.
Place bird on rotisserie at medium heat for approximately 1 3/4 – 2 hrs or until fully cooked -OR- Roast in preheated 350 degree oven for approximately 1 1/2 hrs or until fully cooked.
Remove from Rotisserie/oven, let sit for 5 minutes, carve, serve hot and enjoy!
By Steve DePalma, El Dorado Hills, CA