Rotisserie Chicken

Know who doesn't like rotisserie chicken? (Tell 'em, Matty.) Jerks, that's who. But how many of you have a spit in your home? Okay, how many of you live in New York City and have one? I thought so. Well, my muses at Canal House came up with a brilliant solution that works right in the oven. Everyone has an oven, right?

Rotisserie Chicken - adapted from Canal House Cooking

1 whole roaster chicken, 5-6 lbs 3-6 Tbsp olive oil Salt Fresh thyme Fresh tarragon Carrots, halved length-wise, then quartered Heirloom potatoes, quartered 2 medium yellow onions, quartered 8 garlic cloves, peeled Crusty bread

Evidently, copyright infringement laws preclude me from sharing the recipe, but see if you can put two and two together on your own from the helpful illustrations provided by yours truly. (Maybe I should copyright my own photos, but hey, I'm not bitter.)

Golden, crispy skinned. Moist, fall-off-the-bone flesh. Vegetables soaked in rich chicken fat and stock. Herbally aromas permeating the entire floor of my building. Now that's how you cook a chicken.

Thanks for taking the time - Blog O. Food