Preparation
Wear foodservice gloves.
A half chicken should weigh nor more than 1 pound, 8 ounces to ensure proper internal temperature is reached when reheating.
- Preheat convection oven to 250°F.
- Remove chickens from packaging.
- Rinse and drain the chickens.
- Place chickens in hotel pan.
- Sprinkle each half with ¼ cup of rotisserie seasoning. Make sure that the seasoning is evenly applied. Be sure back and sides are evenly covered.
- Place on sheet trays lined with parchment paper and roast in convection oven.
- Roast for 1 hour and 45 minutes until an internal temperature of 168ºF is reached at the thickest part of the breast plate.
- Remove chickens from the oven and allow to rest at room temperature.
- Wrap and place under refrigeration until ready to serve.
