Dusts my apron off to bring you this oven roasted rotisserie style chicken…
Often I see a car in my area with a sticker on it that says something about loving your family by cooking them good food. Don’t quote me on it, but it is something to that tune and I believe that is so true. Life is tiring enough, might as well eat good food.
We’ve been rotating the same quick meals over and over these past two months. The children head back to school on Monday which means I’m back to meal prepping. I’ve been perusing a few new cookbooks I’ve picked up and I am exciting about trying out some new recipes and sharing them here.
Sunday, I relied on an old faithful recipe for oven roasted rotisserie style chicken slow cooked in the oven. If you don’t have a rotisserie at home, slow cooking and using a flavorful dry rub will give you the same effect. I do suggest using a roasting pan to make sure you get the crispy skin on top.
Oven Roasted Rotisserie Style Chicken
This dry rub is so simple and I’m absolutely sure you already have everything in your pantry to whip this up.
Wash your chicken well, and pat the skin dry. {There is an article floating around about whether or not to wash chicken prior to cooking. I always wash mine.}
Then you want to coat the chicken with olive oil, if you are in the mood to be unhealthy use melted butter like me!
Once you’ve smeared on your flavorful liquid of choice rub in the spices. The chicken is now ready for the oven.
After 2.5 hours cooked at 300 degrees let the chicken set for about 10 minutes before digging in.
If you are being intentional about making your life easier during the week, you will have leftover meat so think about other recipes you can use with the leftovers like pulled chicken sandwiches, chicken salad or quesadillas or omelets. Here is a recipe I made with pulled chicken that was really quick and tasty.
- 3 or 4lb whole chicken w/gizzards removed ( I use organic whole chickens. They are super cheap at Aldi)
- 2 tablespoons olive oil or melted butter
- 1 TBSP Kosher Salt
- 1/2 tsp Ground Thyme
- 1TBSP Paprika
- 2 tsps Ground Pepper
- 1TBSP Onion Powder
- 1TBSP Garlic Powder
- Preheat oven to 300 degrees
- Mix all of the seasonings together to create the dry rub
- Coat chicken in either oil or melted butter
- Add dry rub to chicken. There will be more than enough rub to really season well
- Bake for 2-2.5 hours ( in the last 20 minutes of cooking I used the juices to baste the top of the chicken every 5 minutes or so)
- Remove from oven and let set for 10 minutes prior to serving
