I love a good Rotisserie chicken, but since I don’t have rotisserie tools I typically just pick one up at my local grocery store when we are in the mood for one or need a quick dinner.
This past weekend I made a chicken stew that called for shredded chicken from a rotisserie chicken. Now, of course I knew I could use any shredded chicken, but I wanted to try to make a rotisserie one. I searched the internets for a copycat rotisserie recipe that called for ingredients I had at home, since last week I picked up a twin pack of whole chickens for $.99/lb I wanted to use one for this purpose. I came across a fairly easy recipe and made only minor adjustments based on what I had on hand. It was delicious! When it was only halfway done cooking I almost changed my mind about what was for dinner, it smelled so mouth-watering delicious! I decided to go ahead and make the stew, but couldn’t stop snacking on little pieces of the chicken! The skin was crisp, with a sweet and slightly spicy flavor, and then the meat was moist and so flavorful! I’m going to make this again later this week and serve with my Garlic Parmesan Asparagus and Rice Salad.
Ingredients:
- 1 whole chicken, between 4-6 pounds
- 1 tablespoon light brown sugar
- 2 teaspoons paprika
- 2 teaspoons sea salt
- 1-1/2 teaspoon onion salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon all spice
- 1/2 teaspoon cayenne pepper seasoning
- 1/2 teaspoon ground black pepper
- 1 medium onion, peeled and quartered
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| Preheat oven to 350 degrees.Remove innards and giblets from the chicken. Rinse chicken and pat dry. Set aside. Combine all seasonings in a bowl, mix to combine. |
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| Begin to sprinkle seasoning all over the chicken and rub into the skin. |
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| Salt the inside cavity a bit, then pierce a few times to allow the steam to penetrate while it’s cooking. Place on a v-shaped roasting rack in a large roasting pan. Place the quartered onion inside the cavity.Place on rack breast side up, I turned the chicken over when it was halfway done cooking to allow the juice to run down to keep the breast meat a bit more moist. You can also follow the original instructions and cook it breast side up the entire time, this does dry the breast meat out just a bit but it’s a pretty presentation. |
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| Bake for about 2 hours, or until internal temperature reaches 165 degrees. Mmm, so delicious! |
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| Here’s what I used 2 cups of the shredded meat for, it’s a 5 Grain Chipotle Chicken Stew recipe, and I got it off the back of the Raley’s Chicken and Chipotle Infused Broth box. It was delicious, I plan on making it again and sharing that recipe with you. Delicious and very healthy! (that’s light sour cream I have on there!) It’s very similar to a chicken tortilla soup with a bit of a healthy twist! |
I pick my chicken’s up at the grocery store too. I don’t have the cooking thing down yet, one day I’ll try it out. The last time I bought a chicken at the store, I went to the bathroom and came back to it on the floor with two of my dogs faces all up in it. Made me super mad at the time but now that I’m thinking about it, I can’t help but laugh LOL
I’d be so mad too, but man… that’s hilarious!!! LOL
WHY DO I ALWAYS READ YOUR BLOG BEFORE DINNER… LOOOOOOK SOOOO DARN GOOD. I HAVE TO GO EAT SOMETHING NOW!!! LMBO!!!! And, I want to try and make that Chipotle Chicken Stew!!! It looks so YUMMA!!!!
This looks delicious I’ve pinned it. The hubs is a fan of these lil chickens. Thanks so much!
We have the same pan! Whoo hoo. Okay, why is this making me excited? Because I always try to get the skin on my chicken crispy like the one you made and it never happens… so anyways, now I am excited because I can just follow your recipe and get my desired outcome.. and I’ll be using the same pan. So score! thanks for the recipe. 😀
Love rotisserie chicken. Will give this recipe a try. 🙂
I have to try this! We get a rotisserie chicken at least a couple of times a month, it would be awesome (and cheaper) to make it myself.