Rotisserie Chicken with mushrooms and red peppers

Let's talk chicken. One of my favorite meals to make is an oven roasted chicken. At my previous apartment, the oven had a built-in rod skewer so that the chicken can turn and roast on all sides. If your oven does not contain this smart and useful tool, that you might just want to turn the dish several times.

I prepared this bird for 2 people even though it can feed up to 4 folks. The ingredients are easy.

Procure the following:

(you need to do some conversions here because I like using grams for somethings and cups for others)

1 whole chicken (cleaned and de-feathered)

1 large onion

1 apple

1 half a garlic

1 red bell pepper

100 grams of whole shitake mushrooms

1 teaspoon ground black pepper

1 teaspoon of oregano

2 teaspoons of sea salt

1 tablespoon of raw organic irish butter

1/8 cup of white wine

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Instructions:

Step 1: Wash out the chicken nicely and let it air dry. Once dried you need to start with the rub. Rub it down (oh yeah baby) w/ oregano, salt, black pepper, and irish butter.

Step 2: Place a full apple into the cavity. The apple gives the chicken a bit of sweetness while opening it up for the white wine butter sauce to dribble in. Absolutely delicious...you'll see ;)

Step 3: Cut the onion, garlic, and mushrooms into medium size portions. Sprinkel them ontop of the chicken, between the legs, and in the corners of the glass casserole dish.

Step 4: Drizzle a bit of extra virgin olive oil horizontally on the bird. This will bring out it's color during the cooking process.

Step 5: And for the final step, you're going to want to provide a generous amount of white wine on top of the entire dish; 1/8 cup should do it. The wine will come together with the chicken's nature juices to create a delicious sweet taste.

Step 6: Stick the bird into the oven for 45 minutes at 390º. You must keep juicing the bird so it doesn't dry out...I would do this every 10 minutes. If you don't have a skewer turn the dish at least 4 times. If you skewer it makes sure the dish/pan is under the chicken to collect all it's yummy juices.

And that's all folks. Let it cool down, and probably serve it on top of a bed of couscous or veggies...hell or BOTH.

Enjoy!