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!