Tuesday, October 4, 2011

Almost Lemon Pepper Rotisserie Chicken

I served this last weekend at a party and it got some definite rave reviews. A few people compared this to a rotisserie chicken from a favorite local restaurant, little did they know how easy it was to put together. Roasting a chicken always looks more impressive than it actually is. Trust me!

For me, roasting a whole chicken is an easy way to pull together a meal and wanting to give an option on the meat (I was serving white wine and herb pork tenderloin and a BBQ marinate pork tenderloin), but wanted to make sure there were plenty of options on the table. This recipe was a definite collaboration of my husband, Adam, and I - grabbing a few things we happened to have on hand: lemon pepper seasoning and homemade vegetable stock, with a little olive oil. Yep, all that plus chicken equals heaven. It really does...

Prep time: 10 minutes
Cook time: 1 hour 45 minutes

4.9 lb. chicken ($3.55)
3 T. lemon pepper seasoning ($.30)
2 T. olive oil ($.10)
1 C. vegetable stock ($.20)

Rinse chicken and discard all the small organs and pat chicken dry.
Pull skin away from the breast on each side and season the chicken before replacing the season. Sprinkle about 1-2 tsp. of seasoning into the cavity of the chicken. Sprinkle season liberally over the rest of the chicken and rub the seasoning lightly into the chicken.

Drizzle the chicken breast with olive oil.

Place the chicken in a 13x9" baking dish, pour stock in the bottom of the pan and add the seasoned chicken - breast side up. Roast uncovered at 375 for 1 hour 30 minutes to 1 hour 45 minutes, or until the internal temperature reaaches 170F.

Cool 10 minutes before carving.

Yields = 8-12 servings
Cost: $4.15
Cost per serving: $.52


  1. This was very good - I just made this for dinner tonight and it was a uge hit, never had a roasted chicken have so much flavor and be soo moist!

  2. I love, love, love roasting a chicken - such a good dinner, so hearty and almost fancy.