Oven Roasted Rotisserie Chicken: Skip the preservatives and additives found in store-bought Rotisserie chickens and make your own with only 5 minutes of work!! You end up with a juicy, tender chicken that stars on its own or in any dish that calls for cooked chicken.
The problem? Take a look at the list of ingredients and you will be disgusted. MSG, corn syrup solids, carrageen, hydrogenated oil, and on and on! But they are so tasty, juicy, convenient, and star in so many fabulous dishes–hello chicken salad and Creamy, Cheesy Chicken and Rice! What are we to do?
Make your own! That way YOU can control what you put into your body. I promise you–you can do it in 5 minutes of prep and you will never be tempted to buy a store-bought Rotisserie again. And you don’t need anything fancy–just your oven, a few dried spices and a fresh chicken.
Speaking of fancy equipment, I was once given a rotisserie grill.
I was so excited, even though the thing weighed about as much as me and took up more counter space than any other appliance.
I tried that thing out instantly and was bummed. I tried again and again–and nothing quite worked the way I envisioned. Then I tried my oven low and slow–and MAGIC!!!
Don’t be fooled by all those fancy tools–most are worthless!!!
But back to the chicken.
You simply make a dry rub by combining a few spices, brush the chicken with oil, and sprinkle on the spices. I like to rub them in–but if that grosses you out, just sprinkle them on liberally. And then you roast.
The secret to success is to roast the chicken low and slow. Place in a 300 degree oven for 2 hours to 3 hours (depends on size of chicken) or until meat thermometer inserted into thigh reads 165 degrees.
Think about doing this on a Sunday afternoon–you can make several chickens at a time, eat one for Sunday Supper and then have the meat from another chicken ready to go for quick weeknight dinners.
So easy and so tasty.
- 3-4 pound chicken, gizzards removed (I used a 3 pound organic chicken)
- 2 tablespoons canola oil or melted butter
- For the rub:
- 1 tablespoon kosher salt
- 2 teaspoons pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- i teaspoon dried thyme
- dash of cayenne pepper
- Preheat oven to 300 degrees.
- Combine ingredients for the dry rub.
- Brush the chicken with oil or butter and rub the dry rub into the chicken.
- Bake until thermometer inserted into thigh reads 165 degrees--about 2½ hours.
- Let rest 10 minutes and serve or save meat to shred for dishes that call for cooked chicken.
Recipes Using Leftover Rotisserie Chicken: