Roasted Chicken Dinner

Roasted Chicken Dinner | Life Is Sweet As A Peach

One of the best wedding presents we received was a countertop chicken rotisserie, which makes the best roasted chicken. It’s fast, easy, and affordable to use – we buy a chicken at the meat counter for around $4, and we’ll get at least two dinners and some sandwiches out of it.

I like to coat the outside of the chicken with a bit of melted butter, so it gets brown and crispy, then I sprinkle some garlic salt and smoky paprika on it. I always coat the inside of the chicken with a bit of kosher salt to keep the meat moist. Roasting a chicken this way doesn’t require many seasonings. Most of the flavor comes from the slow cooking process.

Today was a long day for both of us, so an easy dinner was a must. When I got home, I put the chicken in the rotisserie, then went up for a shower. The chicken will cook at 400 degrees for an hour and 15 minutes. I had enough time to roast brussels sprouts with olive oil, salt, and red pepper flakes, and roast sliced mushrooms with garlic. I simply wash and slice the veggies, toss them in a plastic bag with olive oil and kosher salt, then lay them on a cookie sheet and roast at 350 for 20-25 minutes. The veggies come out tender with a bit of brown edges – perfect. Almost all of the veggies we eat are roasted this way; beets, asparagus, broccoli – it’s all very good roasted in the oven! Play with the heat. Certain veggies may require higher heat or faster/shorter cooking times. Potatoes and beets will take a bit longer and you have to check to make sure they aren’t mushy or rock-hard in the center.

We had leftover rice from a previous meal, and all of it came together for a hearty weeknight meal with minimal effort. I highly recommend a rotisserie for an almost effortless meal – the appliance will do most of the work for you, and it saves you from having to cook dinner two days in a row. Plus you can turn it on and walk away without too much worry. It’s like the classy cousin of the crock-pot!


4 thoughts on “Roasted Chicken Dinner

  1. batelm2014 says:

    wow this chicken looks amazing!!! The only thing i’m scared of when making a whole chicken is taking stuff out from inside the chicken…it kind of freaks me out a little. How did you overcome that? or has it ever bothered you? I’m really tempted to try this recipe out though could make for a very easy to eat dinner.

    • MrsAubreyB says:

      Soooo taking out the insides of…well, anything, is not my favorite task, haha. Turkeys are bad. But, if you buy a fryer chicken at the meat counter, they usually don’t have the innards and giblets. At least at my grocery store – I’m sure you could ask the person behind the counter. Because really, all I did was rinse the chicken a bit, pat it dry, and go. If I had to have my hands in all sorts of yucky, it would not be an easy weeknight dinner, haha. 😉

      • MrsAubreyB says:

        Honestly, the people at our store are so nice! And I don’t know why, but I’ve noticed sometimes meat is cheaper at the counter. I know the whole chickens definitely are! Good luck! Let me know how it turns out.

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