We have all done it….
Yep, We are running late and need to grab dinner in a hurry and as we rush by the deli in our favorite supermarket…we grab a rotisserie chicken.
And that is cool….nothing wrong with that.
I have done that too many times to count. It is just convenient.
Rotisserie Chicken is the next best thing to sliced bread.
But making your own rotisserie chicken is so easy and your kitchen will be giving off delicious smells and aromas all afternoon because this chicken roasts for about 3 hours. Yummy!.
And that is a good thing.
Plus, you can make as many chickens as you like.
Make two….and save the left overs for chicken salad or chicken and noodles or chicken taco soup.
Or, after deboning the chicken, pop it in the freezer for one of those days when you don’t have time to cook from scratch.
The recipes are endless.
The method for roasting this chicken is the tried and true low and slow. So if you have errands to run…do it.
The chicken will be waiting in the oven for you when you return.
As for the spices mixture?…you can add or remove any of them to your liking.
I have added sage and lemon pepper.
I have added crushed rosemary.
Any herb you like works with this chicken.
Sometimes I add a little chicken broth to the bottom of my cast iron skillet to mingle with the chicken juices.
It is all good!
And because you are cooking it low and slow, the flavors meld into the chicken keeping it nice and moist.
Of course, I keep basting the chicken with the juices.
I have to go now, I am making chicken pot pies to put in the freezer.
Yep! from left over rotisserie chicken.
The recipe is below.
Homemade Rotisserie Chicken
1 whole chicken (3 1/2-4 pounds)
5 cloves garlic minced or left whole
1/2 lemon quartered
2 1/2 teaspoons smoked paprika
2 teaspoon kosher salt
2 teaspoons light brown sugar
1 1/2 teaspoons chili powder
1 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon poultry seasoning
1/4 teaspoon cumin
3 tablespoons olive oil
Preheat the oven to 300 degrees
Rinse the chicken thoroughly with water, and blot it dry with paper towels. Stuff the cavity with garlic and lemon quarters.
In a small bowl, combine the paprika, salt, brown sugar, chili powder, black pepper, garlic powder, and cumin.
Carefully run your fingers under the skin on the breast of the chicken to loosen the skin and add 1 tablespoon of olive oil combined with 1 teaspoon of the spice mixture to the breast.
Rub the remaining 2 tablespoons olive oil on the chicken’s skin along with the spice mixture, being sure to coat the whole chicken.
Using the kitchen twine, tie the legs together and place the chicken breast side up in a roasting pan (I used a cast iron skillet)
Roast the chicken for 2 hours 45 minutes to 3 hours (depending on the size of the chicken),
Baste with a large spoon at the 1 1/2- and 2 1/2 hour into the roasting. The skin may appear to have some areas darker than others, but that is a good thing.
Remove from the oven and allow the chicken to rest for 10 minutes before carving.
Try this recipe….I am sure you will enjoy it.
Have a Great Day!