Rotisserie Chicken

Photo by Alison Marras on Unsplash.

Making rotisserie chicken at home is pretty easy and you know exactly what is in it. Cook multiple chickens at once and be prepped for a week’s worth of meals.

1 whole chicken (4 – 5 lbs)
2 Tbsp Rotisserie Rub (more if you’d like or if you ended up with a bigger bird)
Preheat oven to 425° F.  Unwrap chicken and either throw out the giblets and neck or toss them in a bag and put them in the freezer for making broth (homemade broth is always tastier than store-bought).
Pat the chicken dry with a few paper towels – don’t skip this step – it’s an important one! Once the chicken is dry, drizzle the olive oil over the chicken and give the bird a rub-down. An Extra Virgin Olive Oil or one of our flavored oils (the tasty Garlic Olive Oil or zesty Harissa Olive Oil are good choices).
Once your bird has a nice coating of oil, dust liberally with the Rotisserie Rub and pat lightly to make sure it sticks to the bird. We also recommend sprinkling some in the cavity of the bird for additional flavor. Now your bird is fit to be tied (aka trussed). While not necessary, trussing the bird will ensure the wings and legs stay tucked in close to prevent the outer meat from becoming dry.
Next, place your prepared chicken in a roasting pan, large baking dish, or cast iron skillet. Bake the chicken for 70 to 80 minutes or until the internal temperature at the thickest part of the thigh reaches 165 degrees and juices run clear. Once your chicken is done, remove it from the oven and let it sit for 10 to 15 minuets, or until it is cool enough to pick the meat from the bones.
This chicken is amazing straight from the oven, and is perfect to use on salads and to make chicken salad, soup, tacos, enchiladas, burritos, wraps, grain bowls, or any other recipe which calls for cooked chicken. Whole chickens are generally a better value than more processed birds, and will give you enough meat to prepare multiple meals.