Rotisserie Chicken Dinner Coop There It Is Recipe By Tasty

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ROTISSERIE CHICKEN DINNER: THE LEGACY RECIPE BY TASTY

Here's what you need: Marketside® Cauliflower Florets, kosher salt, black pepper, Marketside® Traditional Rotisserie Chicken, tomato salad, red wine vinaigrette, asparagus

Provided by Codii Lopez

Categories     Dinner

Yield 4 servings

Number Of Ingredients 7



Rotisserie Chicken Dinner: The Legacy Recipe by Tasty image

Steps:

  • Using a fork, poke holes into the cauliflower package. Microwave the package for 2-4 minutes, or until the cauliflower is tender. Season the cauliflower with salt and pepper.
  • Separate the 2 wings and 2 breasts from the chicken.
  • Dress the tomato salad with vinaigrette.
  • Serve the chicken with the steamed cauliflower, tomato salad, and grilled asparagus.
  • Enjoy!

Nutrition Facts : Calories 257 calories, Carbohydrate 13 grams, Fat 12 grams, Fiber 5 grams, Protein 25 grams, Sugar 6 grams

12 oz Marketside® Cauliflower Florets
kosher salt, to taste
black pepper, to taste
1 Marketside® Traditional Rotisserie Chicken, light meat only
2 cups tomato salad
¼ cup red wine vinaigrette, or balsamic vinaigrette
1 lb asparagus, grilled

ROTISSERIE-STYLE CHICKEN

My mother used to fix this rotisserie-style chicken when I lived at home, and we called it Church Chicken because Mom would put it in the oven Sunday morning before we left for church. When we got home, the aroma of the roasted chicken would hit us as we opened the door. -Brian Stevenson, Grand Rapids, Michigan

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 6 servings.

Number Of Ingredients 9



Rotisserie-Style Chicken image

Steps:

  • Mix the first 7 ingredients. Rub over the outside and inside of chicken. Place in a large resealable plastic bag. Refrigerate 8 hours or overnight., Preheat oven to 350°. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together. Place onion around chicken in pan., Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/4 to 1-1/2 hours. Baste occasionally with pan drippings. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before slicing.

Nutrition Facts : Calories 306 calories, Fat 17g fat (5g saturated fat), Cholesterol 104mg cholesterol, Sodium 878mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 33g protein.

2 teaspoons salt
1-1/4 teaspoons paprika
1 teaspoon brown sugar
3/4 teaspoon dried thyme
3/4 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
1 broiler/fryer chicken (3 to 4 pounds)
1 medium onion, quartered

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