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Usually I use a rotisserie but I want to do 2 so I'm going to use the oven.
Please tell me how to do it.
What temprature, how long, do I baste?
Any tips appreciated - I've never used the oven for chicken before.
I don't want to use the slow cooker because I love roasted chicken skin (I know it's gross but I can't help myself :redface:)
Rub with your favourite herbs and spices and a little oil then I usually put it in an oven bag (but without is fine) at 180 degrees for 30 - 40 minutes. Check to see if it is cooked by inserting a skewer (or something like that) into the thickest part, usually the thigh area and make sure the juices run clear. If the juice is still pink, cook a bit longer and test again.
Another tip is to slash the thighs a few times on the diagonal (not through to the bone though) so that there is not such a large thick area to cook through.
Hope this helps
eta - baste if you want to with some of the juices as it will help keep it moist. You can also put a knob of butter and some herbs under the skin on the breast areas and that will baste on the inside and also give you a lovely flavour!
I just whack it in on 180 degrees and cook for around 1.5 hsr or so (with 2), but keep checking on it. sometimes I will rub in a bit of oil mixed with moroccan seasoning to give it some flavour.
I also cook in an inch of water on bottom of pan.
Love