Rotisserie Style Baked Chicken
Rotisserie Style Baked Chicken is so succulent and mouthwatering. I love rotisserie chicken. Those chickens turn out so sumptuous, juicy and delectable. You can serve almost any kind of side dish with them especially lots of fresh garden veggies.
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John and I usually only eat a few pieces of the chicken and then I have about 2 cups of meat leftover for another recipe. It’s a win-win for me. Plus you get the benefit of eating a healthy, low calorie and gluten free chicken entree that’s out of this world good.
I was really craving a rotisserie chicken today and planned on picking one up at H-E-B. But then, I decided to try my hand at making my own, 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.
If you’re looking for E-A-S-Y, if you’re looking for S-I-M-P-L-E, if you’re looking for D-E-L-I-C-I-O-U-S, then here’s a quick recipe you can make for your family tonight. Who doesn’t love a simple 4-ingredient chicken entree recipe? You’ve got to try this.
When I initially posted this recipe in August 2012, my blog was less than two months old. I didn’t know anything about food presentation, much less, food photography. I was using an inferior iPhone 3 camera at the time because that’s all I had.
Pictures came out blurry (as much because of my lack of photography skills as anything else), grainy, and dark. Since then I’ve upgraded my camera and I take pictures outside (year round even in the dead of winter or the heat of a Texas summer) because I can get better lighting there than inside our house.
I recently remade this fabulous chicken entree (January 2015), and I think it turned out even tastier than the first time if that’s possible. The chicken was tender, succulent, delectable. I love this simple and easy recipe.
This time I served Rotisserie Style Baked Chicken with a batch of my Mom’s Old-Fashioned Green Beans. Both were mouthwatering. I’ve updated the pictures so you can get a better idea of what this recipe looks like. When I cook the chicken I place the breasts on the bottom because I’ve always heard that the juices from the thighs would soak into the chicken breasts so that they become juicier and more moist. So that’s why the chicken is posed in this position.
Rotisserie Style Baked Chicken is a quick, easy, and tasty recipe you’re family will love.
You can make your own rotisserie chicken with this simple recipe.
I served Rotisserie Style Baked Chicken with my Mom’s Old-Fashioned Green Beans. Both were mouthwatering and delectable.
Here’s what I did.
I used these 4 ingredients. That’s all!
Sprinkle inside cavity of chicken generously with garlic salt, lemon pepper seasoning and basil. Place in roaster pan. Sprinkle the top and sides of the chicken with these three seasonings as well. Tie legs together with twine. (I used a twist tie).
Bake in the oven at 350 for 2 1/2 to 3 1/2 hours or until meat thermometer reaches 180 degrees. I put this chicken in the pan dry, so it made a lot of broth afterwards (about one inch).
To serve: Cut each piece off the chicken, or slice down the chicken breast.
This chicken is so good you will be licking your lips in no time!
We love Rotisserie Style Baked Chicken.
Here’s the recipe.
ROTISSERIE STYLE BAKED CHICKEN
(My own concoction)
Rotisserie Style Baked Chicken
Equipment
- 1 large roaster pan
- measuring spoons
- aluminum foil
- 1 meat thermometer
Ingredients
- 1 piece whole chicken remove chicken neck, gizzards and organs
- 1 tsp. garlic salt as needed
- 1 tsp. lemon pepper as needed
- 1 tsp. dried basil as needed
Instructions
- Heavily sprinkle garlic salt, basil and lemon pepper into the cavity of the chicken.
- Place in roaster pan and sprinkle heavily with garlic salt, lemon pepper and basil over the top to cover the chicken.
- Tie chicken legs together with string, if desired.
- Place cover on roaster pan (or cover with foil) and bake 1 and a half hours at 350°.
- Remove lid or foil and bake another 1 ½-2 hours.
- Check with meat thermometer and make sure temperature registers 180°.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
- 1 whole chicken (remove chicken neck, gizzards and organs)
- Garlic salt
- Lemon pepper
- Basil
- Heavily sprinkle garlic salt, basil and lemon pepper into the cavity of the chicken.
- Place in roaster pan and sprinkle heavily with garlic salt, lemon pepper and basil over the top to cover the chicken.
- Tie chicken legs together with string, if desired.
- Place cover on roaster pan (or cover with foil) and bake 1 and a half hours at 350°.
- Remove lid or foil and bake another 1 ½-2 hours.
- Check with meat thermometer and make sure temperature registers 180°.
Rotisserie Style Baked Chicken is so easy and simple, yet it tastes marvelous!
My favorite parts of the chicken are the thighs and wings!
Rotisserie Style Baked Chicken is tasty enough to serve company, yet it’s as simple and easy as a recipe can be.
You may also enjoy these delicious recipes!
Chicken Fricassee and Herb Dumplings
Rotisserie Style Baked Chicken
Equipment
- 1 large roaster pan
- measuring spoons
- aluminum foil
- 1 meat thermometer
Ingredients
- 1 piece whole chicken remove chicken neck, gizzards and organs
- 1 tsp. garlic salt as needed
- 1 tsp. lemon pepper as needed
- 1 tsp. dried basil as needed
Instructions
- Heavily sprinkle garlic salt, basil and lemon pepper into the cavity of the chicken.
- Place in roaster pan and sprinkle heavily with garlic salt, lemon pepper and basil over the top to cover the chicken.
- Tie chicken legs together with string, if desired.
- Place cover on roaster pan (or cover with foil) and bake 1 and a half hours at 350°.
- Remove lid or foil and bake another 1 ½-2 hours.
- Check with meat thermometer and make sure temperature registers 180°.
4 Comments
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January 12, 2015 at 1:32 pm
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