Rotisserie Style Baked Chicken

I was really craving a rotisserie chicken today and planning on just picking one up at H-E-B. But then, I decided to try my hand at one instead. It turned out fabulous! I don’t have a rotisserie cooker, but I knew I wanted that basic taste of simple herbs and chicken without a lot of frills. This is easy, economical, quick and a delicious way to provide a main dish for your family. It only takes a handful of ingredients, too. I didn’t mess with tying the legs, I just placed the chicken in the roaster pan. This was really, really easy, and extremely tasty.

Recipe Pix 5 049

Here’s what it looked like just out of the oven. I put this chicken in the pan dry, so you see it cooks off a lot of broth afterwards (about one inch).

Here’s what I did.

Sprinkle inside cavity of chicken generously with garlic salt and lemon pepper seasoning. Place in roaster pan. Sprinkle outside of chicken generously with garlic salt, lemon pepper, and basil.

Bake in the oven at 350 for 2 1/2 hours or until meat thermometer reaches 180 degrees.

Here’s the recipe.

ROTISSERIE STYLE BAKED CHICKEN

(My own concoction)

 

1 whole chicken (remove chicken, gizzards and organs)

Garlic salt

Lemon pepper

Basil

 

Heavily sprinkle garlic salt and lemon pepper into the cavity of the chicken. Place in roaster pan and sprinkle garlic salt, lemon pepper and basil over the top to cover the chicken. Place cover on roaster pan and bake 1 hour at 350°. Remove lid and bake another 1 ½ hours. Check with meat thermometer and make sure temperature registers 180°.

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Time to eat!

Serve it up!

 

 

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