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Photograph of Rotisserie Skillet Roast Chicken with Mashed Potatoes and Onion Gravy

Rotisserie Skillet Roast Chicken

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.

Course Dinner, Lunch, Supper
Keyword chicken, rotisserie, skillet
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Servings 4

Ingredients

The chicken: 

  • 1 medium chicken, (roughly 1.4 – 1.5kg)

  • 2 tablespoons olive oil

The spice mix:

  • 3 teaspoons light soft brown sugar
  • 2 teaspoons sweet Hungarian paprika
  • 1 teaspoon and ⅛ teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¾ teaspoon salt
  • ¼ teaspoon freshly grounded black pepper

Serving suggestions:

  • Onion gravy
  • Green vegetables or fresh, crisp salad
  • Coleslaw
  • Mashed potatoes
  • Chips/french fries
  • Sweetcorn
  • Baguette

Instructions

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. Mix the seasoning: mix the olive oil with the spices and salt and pepper.

  3. Rub the oil and seasoning over the chicken either with a brush or with your hands.

  4. Leave to marinate and come to room temperature for a minimum of 30 minutes. Alternatively marinate for up to 24 hours, covered and in the fridge.

  5. Calculate how long your chicken will take to cook. If the chicken is in the fridge, take the chicken out of the fridge roughly 30 minutes before you want to cook it –  it is always best to start cooking chicken when it is at room temperature rather than straight from the fridge. (See Recipe Notes below)

  6. Preheat oven to Fan Oven 200°C /220°C/425°F/Gas 7

  7. Cook the chicken: cover the chicken with foil, put into the oven and set the timer to ring 25 minutes before the chicken should be cooked.

  8. Take the chicken out of the oven, remove the foil and return the chicken to the oven with no cover for the remaining 25 minutes

  9. When the chicken is cooked, remove from the oven and rest for 15 minutes before you carve and serve. The chicken should look slightly charred in just a few places which will give it a barbecued flavour. If you want crispy skin, do not cover with foil or the chicken will sweat and the skin will lose its crispiness. It will still be quite warm so don't worry about not covering.

Recipe Notes

Equipment:

  • cast iron skillet or roasting tin if you do not have a skillet
  • kitchen scales, measuring spoons and cups
  • chopping board and knife
  • pastry brush

Cooking time:

The length of time a chicken takes to cook will depend on both its size and also the temperature of the oven. This method is a quick method using a hot oven:

  • Preheat oven to Fan Oven 200°C /220°C/425°F/Gas 7
  • Work out your cooking time. This will be 45 minutes per 1 kg (or 4.5 mins per 100g) plus 15 minutes.
  • For those working in imperial measures, 1 kg is 2.2lbs and 100g is 3.5oz
  • A 1.5kg chicken will take 45 minutes plus 22½ minutes plus 15 minutes = 82.5 minutes or , to round it up, 1 hour and 25 minutes.