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I’ve got a crazy, easy recipe for you today! This stupid simple rotisserie chicken recipe is so easy to make that I just like to call it “stupid simple.” Know what I mean? So simple that it’s almost stupid to talk about it. But talk about it, I shall!!
Kitchen gadgets excite me. Kitchen supply stores are my favorite places on the planet. It’s just so fun to find new toys for the kitchen!! But this girl is on a budget, so I can’t just go buying appliances for every single thing I’d like to do in the kitchen. So I was overjoyed to discover that the toaster oven I purchased last year (affiliate link) has a rotisserie function!! I could hardly believe my eyes!! (And no, I obviously didn’t read the user manual.)
And it just so happened I had defrosted a whole chicken! So the timing of this discovery could not have been more perfect. I think I may have actually skipped from the toaster oven to the refrigerator. But we’ll keep that between you and me, mmmkay? Anyhoooooo…..
Since this was really my first time cooking a rotisserie chicken myself, I had to figure out a few things. Like how to get the chicken on the skewer and how to secure it there so it would rotate. I also had to figure out how to pin the chicken so that the legs didn’t flop all over the place while the chicken rotated in the rotisserie. It was a little adventure on a bright, sunny Saturday morning. But I was up for it!
I kept the recipe stupid simple simply because it was my first time. In fact, I kept it so simple that a recipe really isn’t needed. But I’m going to give you one anyway because that’s what I do here. So please don’t expect a mile-long list of ingredients because you won’t get one. In fact, I did this with two ingredients. Two.
Told you it was simple!!
More Healthy Chicken Recipes
Stupid Simple Rotisserie Chicken Recipe Card
Easy Rotisserie Chicken Recipe
- 1 medium whole chicken (make sure the size fits your rotisserie!)
- dried, ground rosemary
- Take your chicken out of it’s packaging. I like to rinse mine off in a slow stream of water (to avoid spraying chicken juice everywhere), but you don’t have to do this. It’s optional and some people advocate against it. The choice is yours.
- Remove the neck and giblets from the center of the chicken if your chicken came with it. You can either discard them or make gravy with them.
- Insert the skewer through the neck and butt of your chicken and attach the clamps that hold the chicken in place.
- Using as much dried, ground rosemary as you like, rub it all over the chicken on both sides.
- Place the chicken in the rotisserie and cook at 350 F. for about 1½ to 2 hours. The chicken is done when a meat thermometer inserted into the meaty part of the chicken leg reads at least 165 F. (I like to check with the thermometer in a few places just to make sure it's fully cooked everywhere.)
- Remove the chicken from the rotisserie and place on a platter or flat work surface.
- Remove the skewer and allow the bird to sit for about 10 minutes.
- Carve as needed.
- HINT: Save the carcass for making homemade chicken broth. If you can’t do it immediacy or within the next 3 days, transfer the cooled chicken carcass to a zipper-top bag and freeze for up to 2 months.