I don’t know about you, but rotisserie chicken has always been one of my favorites! It’s amazing as a dinner, but sometimes even better in leftovers. You can make Chicken salad sandwiches, chicken enchiladas, chicken soup, chicken fettuccine Alfredo–the possibilities are endless. But who wants to deal with all the work required to make a rotisserie chicken? Growing up, we would have to put the chicken onto the rotisserie spit, tie it on with butcher string, and wrestle it onto the barbecue. The rotisserie motor would sometimes make an awful screeching sound as if the chicken were being slaughtered again (LOL) and might even stall out and burn the chicken (tragic!). Not to mention having to add charcoal and wood chips periodically to maintain the correct heat. The wonderful meal was well worth all the work in the long run, but I always wondered if we could have this same delicious chicken without all the extra work that was involved with making rotisserie chicken. Store bought rotisserie chickens work in a pinch, but they are never as good as homemade. Well, here’s a recipe that will rock your world. All you need is a deep pan, an oven, and a little time. It’s the easiest recipe ever! This chicken is moist, flavorful, and so tender it literally falls off the bone. Plus, the drippings in the pan are amazing alone or you can use it as a fantastic base for gravy for over rice, mashed potatoes, or anything. According to my 6-year-old son, gravy goes great on EVERYTHING!
Take the chicken out of the packaging, remove giblets, and season the inside and outside of the bird with Sylva’s Kitchen Faultline seasoning or your favorite seasoning. If you like, you can also stuff the chicken with veggies or fruit to enhance the flavor even further—I like using quartered onions and lemons. Place the chicken in a deep baking dish and put it into the oven at 300 degrees for a total of three hours. After the first hour, baste the bird with broth, wine, and/or butter. I personally like to mix broth, butter, and some wine. After the second hour, baste again with the drippings in the pan. After the third hour, baste the chicken again and remove it from oven. Tent the chicken with aluminum foil to rest for 10-15 minutes, then carve and serve. When you are carving the chicken, do not, I repeat, Do Not forget to remove the “oysters” on the underside of the bird–these are the most flavorful, amazing pieces of meat on the chicken!
