Homemade Rotisserie Chicken with all the fixings. This is a chicken dinner winner!
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Roasted chicken is by far one of the favorite meals I prepare at home. Chicken is tasty and when prepared correctly turns out juicy and with crispy skin.
If you are one of those that haven’t started planning the Thanksgiving meal or thawing the turkey I suggest making a homemade rotisserie chicken instead.
We are eating roasted chicken for Thanksgiving!
When I got to the United States a few years back, turkey for Thanksgiving was not possible, so I was used to preparing a whole chicken.This is a meal that is suitable for a family of four or for a couple.
This oven-baked chicken has orange juice, paprika, chicken bouillon, soy sauce, pepper and bay leaves. All these ingredients make this roasted chicken a succulent dish.
For the chicken dinner to be complete I have added all the fixings. Such as buttery mashed potatoes, an apple cranberry stuffing with Hawaiian crumbs, and a candied yam casserole with pecans and brown sugar.
The homemade rotisserie chicken dinner feeds a family of four!
I have learned that not all families have the possibility to travel during the holidays. Thus many people stay home and homecooked meals become of high importance.
Some newlyweds are inclined to stay and prepare dinner for two which makes this oven-baked chicken dinner a good option for those couples that prefer to stay home or that cannot travel to meet with the whole family for the holidays.
A few years back when I arrived in Orlando finances weren’t the best. Cooking full meals at home was the way to go. The leftovers we would bring for lunch to work or eat the same meal twice and not eat out.
Cooking the homemade rotisserie chicken requires less than an hour.
The cooking process is easy. I like using baking bags that allow the chicken to roast and cook evenly while keeping it moist. However, there are some safety tips to follow so that the bag does its job correctly.
Tips for using Oven Bags
- When cooking a roasted chicken or a turkey, the manufacturer recommends not exceeding a temperature above four hundred degrees Fahrenheit.
- They also recommend adding a tablespoon of flour and shaking the bag to avoid bursting. I personally do not do this and the bag has never burst on me. But you can add the flour recommended.
- Use a roasting pan that is at least two inches deep. The homemade rotisserie chicken will cook in its own juice. It is important to use an appropriate pan to secure that juice for making gravy.
- Place the bird inside the bag and season it. Use the nylon ties included in the package to close the bag and cut six and a half inches slits on top of the bag to allow the steam to escape.
- Place the pan in the oven but make sure to allow enough space for the bag to expand during the cooking process. The bag should not touch the heating elements, racks, or oven walls.
- When the chicken is ready, cut the bag from the top carefully and avoid the steam. The chicken will be very hot so the bag and the chicken should remain in the baking pan.
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Homemade Rotisserie Chicken
- Roasting pan (2 inches deep)
- Oven bag and ties
- measuring cups and spoons
- 1/2 cup orange juice
- 1/4 cup cooking oil
- 1 orange cut in half
- 1/4 cup soy sauce
- 1 teaspoon chicken bouillon
- 1 teaspoon paprika
- 1 teaspoon ground black pepper
- 2 bay leaves
- Preheat the oven to 400°F, lower oven temperature to 350°F when ready to cook the bird. Place the whole chicken inside the bag and add the cooking oil and the orange juice.
- Then add the soy sauce and the chicken bouillon. Sprinkle with the paprika and the poultry seasoning. Add the bay leaves and one orange cut in half. The orange put it inside the bird.
- Close the bag with the nylon tie included in the package. Cut six and a half inches slits on top of the bag to allow the steam to escape.
- Place the pan in the oven but make sure to allow enough space for the bag to expand during the cooking process. The bag should not touch the heating elements, racks or the oven walls.
- Cook the chicken at 350°F for 50 minutes or until reaching an internal temperature of 180°F. Let is rest before cutting. Use the cooking juice for making gravy or serve as a jus on the side.
- When the chicken is ready, cut the bag from the top carefully and avoid the steam. The chicken will be very hot so that the bag and the chicken should remain in the baking pan.