Oniony Rotisserie Chicken
Ingredients
-
¼ cup onion soup mix
-
2 tablespoons Dijon mustard
-
1 tablespoon hot water
-
1 tablespoon thyme leaves
-
½ teaspoon black pepper
-
¼ teaspoon salt
-
2 tablespoons extra-virgin olive oil
Tools
-
paper towels
-
medium bowl
-
measuring cups
-
measuring spoons
-
large bowl
-
June Pan
-
cooking twine
-
immersion blender
-
June Food Thermometer
-
June Roasting Rack
-
June Oven
Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Make the seasoning
In a medium bowl, combine the onion soup mix, Dijon mustard, water, thyme leaves, pepper and salt. Blend with an immersion blender until emulsified. The mixture will not be smooth, that’s ok. Alternatively, place all ingredients in the base of a blender and blend until emulsified. If the mixture seems too sticky, add 1-2 tablespoons of oil and continue blending.
¼ cup onion soup mix
2 tablespoons Dijon mustard
1 tablespoon hot water
1 tablespoon thyme leaves
½ teaspoon black pepper
¼ teaspoon salt
medium bowl
immersion blender
2 tablespoons extra-virgin olive oil
Season the chicken
Place the chicken in a large bowl and pat dry with paper towels. Using your hands, rub the seasoning all over the chicken, including under the skin if desired. Set the bowl aside while you prepare the onions.
large bowl
paper towels
1 chicken
Prepare the onions
Add the sliced onions, olive oil, salt and pepper to the June Pan. Toss to coat the onions in the seasonings.
June Pan
4 cups sliced onions
1 tablespoon extra-virgin olive oil
½ teaspoon salt
¼ teaspoon black pepper
Arrange the chicken
Set the June Roasting Rack in the June Pan. Remove the chicken from the bowl and place the chicken breast-side up on the roasting rack. Spread any excess seasoning left in the bowl on the chicken.
June Roasting Rack
Tie the legs together
Tie the legs of the chicken together with cooking twine to ensure it cooks evenly.
cooking twine
Insert the June Food Thermometer
Insert the June Food Thermometer into the thickest part of the breast (top right or top left corner of the chicken breast) at a 45° angle, avoiding the bone.
June Food Thermometer
Roast the chicken
Place the June Pan and roasting rack on the bottom shelf of the June Oven. Plug the June Food Thermometer into the jack. June will notify you when the chicken is ready.
June Oven
Rest the chicken and serve
Remove the chicken from the June Oven. With protected hands, transfer the chicken on the roasting rack to another June Pan or a plate, and allow to rest uncovered for 5 minutes. Stir the onions well, scraping up any brown bits of caramelization from the June Pan. Carve the chicken and serve with the onions.
