Rotisserie Chicken

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.
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.
Andy Haning-Brown Recipe 0 Comments baked chicken, Chicken, Rotisserie
INGREDIENTS
1 Cup shelled pistachios (preferably raw)
1/2 Cup panko or unseasoned breadcrumbs
1/4 Cup Dijon mustard
2 Tbsp chopped fresh basil (or 1/2 Tbsp dried Basil Leaf)
1 Tbsp chopped fresh dill (or 1 tsp dried Dill Weed)
1 tsp chopped fresh rosemary (or 1/4 or 1/2 tsp dried Rosemary)
4 5-ounce skinless boneless chicken breast halves
2 Tbsp (approx) single-varietal Extra Virgin Olive Oil
Mustard-Cream Sauce
1/2 Cup dry white wine
1/4 Cup chopped shallots
1 Cup whipping cream
2 Tbsp Dijon mustard
1 Tbsp chopped fresh basil (or 1 tsp dried Basil)
1 Tbsp chopped fresh dill (or 1 tsp dried Dill Weed)
STEPS
Preheat oven to 350°F. Use a food processor fitted with the puree blade to chop the pistachios to the consistency of breadcrumbs. Add panko or regular breadcrumbs and “pulse” the food processor a couple of times to blend the nuts and panko together. Pour the dry mixture to a shallow baking dish.
Combine the Dijon mustard, basil, dill and rosemary in a medium bowl. Make sure the herbs are well-distributed throughout the mustard. Use a butter knife to spread herbed mustard mixture over both sides of each chicken breast. Roll each chicken breast in the nut/breadcrumb mixture, coating each side. Sprinkle with salt and pepper.
Lightly oil a rimmed baking sheet, and arrange the chicken breasts on the sheet so that they are not touching. Bake chicken in oven, 25 – 35 minutes. Use a meat thermometer to check that the internal temperature is 165˚F before removing from oven.
While the chicken breasts bake, make the Mustard-Cream Sauce: Combine white wine and shallots in a small, heavy saucepan, and bring to a boil over high heat. Stir and boil until the liquid evaporates from the pan, about 4 minutes. Reduce heat to medium-high. Gently add whipping cream to the shallots and bring to a simmer, continuing to cook until liquid is reduced to a scant 1 Cup, about 2 minutes. Turn heat down to medium-low before adding Dijon mustard, basil and dill. Stir and allow mixture to simmer, about 2 minutes, for flavors to blend. Season sauce to taste with salt and pepper to taste.
Spoon Mustard-Cream Sauce over baked chicken and serve immediately.
Makes 4 servings
Elisabeth Recipe 1 Comment baked chicken, breadcrumbs, dijon, panko, pistachio, whipping cream
INGREDIENTS
6 Chicken thighs, breasts, or a combination
1 medium red onion, finely-diced
5 garlic cloves, peeled and minced
2 Tbsp + 1 Tbsp fresh cilantro leaves, minced
2 Tbsp Chermoula Blend
Zest from 2 lemons
Juice from 2 lemons, divided (two lemons will yield about 4 Tbsp juice in total)
3 Tbsp Citrusy Fused Olive Oil such as Eureka Lemon or Blood Orange
Kosher Salt and freshly-ground Black Pepper to taste
STEPS
Combine the red onion, garlic, 2 Tbsp cilantro leaves, Chermoula Blend and lemon zest in a small bowl and mix thoroughly. Add the olive oil and lemon juice to the mixture, and stir until it a paste forms.
Liberally season each piece of chicken with salt and pepper. Brush the Chermoula paste over each chicken piece and put the seasoned chicken in a non-reactive container. Cover the container and allow the chicken to marinate for at least an hour (or up to overnight) in the refrigerator.
Preheat oven to 400°F. Arrange chicken pieces on a lightly-oiled baking sheet. Roast chicken in the oven for about 40 – 50 min, until pieces are browned and thoroughly cooked.
Remove from oven and transfer chicken pieces to a serving platter, garnishing with remaining cilantro leaves and lemon juice.
Chad Russell Recipe 0 Comments baked chicken, Chicken, Mediterranean Diet, North African
INGREDIENTS:
4 bone-in, skin-on Chicken Quarters {or a combination of thighs and drumsticks}
1 Cup All-Purpose Flour
Salt and Black Pepper
2 Tbsp Extra Virgin Olive Oil (Butter Infused Olive Oil and Eureka Lemon Olive Oil work well here!)
3 Tbsp Butter
Herbes de Provence
1 lemon, halved
2 shallots, peeled and halved lengthwise
1/4 Cup dry white wine
For the Gravy
2 Tbsp fat drippings from pan
1 Cup of the pan juices
1 Cup Chicken Broth
juice from the roasted Lemons
Salt and Black pepper, to taste
Herbes de Provence, to taste
DIRECTIONS:
FOR THE BAKED CHICKEN: Drizzle two Tbsp of olive oil into a roasting pan and add three Tbsp butter. Preheat your oven to 375, and place the the roasting pan, with the oil and butter, into the oven while it preheats.
Meanwhile, in a bag (or resealable gallon-size bag) add the cup of all-purpose flour and a couple pinches of coarsely-ground black pepper. Close the bag and shake to combine.
Drop two leg quarters into the flour/pepper bag, hold the bag closed, and shake to coat the chicken with the flour mixture. Remove each piece of chicken, one leg quarter at a time, and shake off any excess flour back into the bag. Repeat this process with the remaining chicken pieces.
Once the oven is heated to 375F, remove the roasting pan. Position the flour-coated chicken pieces evenly in the roasting pan. Add the peeled, halved shallots, and the lemon halves to the pan, and finally, pour in 1/4 Cup of dry white wine. Sprinkle each chicken piece with a couple of pinches of Herbes de Provence, kosher salt and a little more black pepper.
Return the roasting pan to the lower third of your oven and bake for twenty minutes. After twenty minutes, carefully remove the roasting pan from the oven, tip the pan gently and use a spoon or baster to scoop up the wine-infused drippings. Spoon these drippings (or distribute, using the baster) over top of the chicken pieces. Return the pan to the oven for about twenty more minutes.
Take out the roasting pan from the oven once more, collect and re-distribute more of the pan drippings over the top of the chicken, before returning the pan to the top third of your oven. Bake for 15-20 minutes more, or until the skin on the chicken pieces is crispy and golden brown.
FOR THE GRAVY: Remove the chicken to a serving platter and the drippings from the pan into a two-cup liquid measuring cup. Allow to cool slightly.
Once the pan juices settle and the fat rises, skim two Tbsp of fat from the cup and add it to a saucepan. Skim the remaining fat off the top of the measuring cup and discard. This should leave at least 1 Cup of pan juices. Add 1 cup (or so) of chicken broth to the pan juices to make a total of two cupsful.
In the small saucepan with the two Tbsp of fat, add two Tbsp of all-purpose flour. Whisk mixture continuously for 1-2 minutes, before adding the 2 Cups of chicken pan juices/broth. Squeeze in one half of the roasted lemons, and an additional 1/2 tsp of Herbes de Provence. Season with kosher salt and black pepper to taste.
Let the gravy bubble, while you whisk, until it thickens to desired consistency.
Serve baked chicken topped with gravy.
Adapted from simplyscratch.com
INGREDIENTS
1 Cup Harissa Olive Oil
1/4 Cup Ground Cinnamon
1 Tbsp salt
1 tsp Cayenne Pepper
1 tsp sugar
8 chicken breast halves (skin and bones)
8 chicken thighs (skin and bones)
1 cup all-purpose flour
4 Tbsp peanut oil
STEPS
Mix first 5 ingredients in small bowl.
Place chicken breasts and thighs in 2-gallon resealable plastic bag, pour oil mixture over; seal bag and turn to coat chicken with marinade. Chill overnight.
Preheat oven to 475°F
Transfer chicken to rimmed baking sheet, shaking off marinade. Sprinkle chicken all over with flour
Heat 1 tablespoon peanut oil in large skillet over medium-high heat.
Working in batches, add chicken to skillet. Cook until golden, adding more oil as needed, about 3 minutes per side. Return chicken to baking sheet, skin side up.
Roast until cooked through, about 15 minutes.