Roast Sticky Rotisserie Style Chicken

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**In case you just can’t handle one more chicken recipe this week check out this recipe for Roasted Pork Loin which would be perfect with this week’s Pork Loin on sale at Publix for $1.99/lb.

  

Oh my goodness, this is some heaven-sent chicken!  I really (really!) hesitated to post another chicken recipe this week, but I just can’t miss an opportunity to sing the praises of a whole cooked chicken when it’s on sale. :)   This week Publix has them on sale for $1.19/lb. which isn’t the greatest price ever, but I found several at my store on markdown a few weeks ago for just $.79/lb. . . . a HUGE savings!!!  (Watch for markdowns at your Publix stores over the weekend too; they don’t put a sign up but you’ll notice the prices are significantly marked down when you look closely at the tags.)

 
 

So why sing the praises of a whole chicken?  Because it’s CHEAP!!!  And if you grab a few now and cook them all up, you can freeze the meat to use in casseroles and soups and on salads and well, just about everywhere.  But the best part is you’ll drastically cut your cooking time when you’re in a hurry to make a recipe; just pull out your frozen cooked chicken and let it thaw, and your life (at least in the kitchen!) will be so much easier.  So, if you’ve never done it before, this is your week to cook a whole chicken!!!  (Think of it as homemade Perdue Short Cuts made right in your kitchen at a fraction of the cost!)

  

I’ve tried various methods before and my favorite one has always been this simple slow cooker method, but I thought I’d try out a new way to roast a chicken this afternoon.  So, here’s what my little chicken looks like this morning in the fridge . . .

(It was actually covered in plastic wrap.)

And here’s how it looks now. . .

Divine! 

This seriously is some amazing-tasting chicken, so I’m not sure there’s any reason to purchase a Rotisserie Chicken when it’s this easy to roast at home.  Here’s how to cook one up in your kitchen too. . .

Roast Sticky Rotisserie Style Chicken

Ingredients

  1. 2 tsp. salt
  2. 1 tsp. paprika
  3. 1/2 tsp. onion powder
  4. 1 tsp. dried thyme
  5. 1/2 tsp. white pepper we didn’t have any so I omitted this one
  6. 1/4 tsp. cayenne pepper
  7. 1/4 tsp. black pepper
  8. 1/4 tsp. garlic powder
  9. one onion, quartered
  10. one whole chicken (about 4 lbs) On sale $1.19 at Publix, may be cheaper if you watch for meat markdowns or at Sam’s Club & Costco

Directions

  1. Mix together for eight ingredients.  Set aside.
  2. Rinse chicken and pat dry.
  3. Rub seasoning mixture into chicken on all sides.
  4. Add onion into breast cavity.
  5. Place chicken in plastic bag or wrap with plastic wrap, over night or at least 4-6 hours. 
  6. Preheat oven to 250 when ready to cook.
  7. Remove chicken from plastic wrap, place in roasting pan.
  8. Bake uncovered for 3 1/2 – 4 hours, until internal temperature is 180 degrees.  Let chicken stand for ten minutes before carving. 

Serve with . . .

Baked Potatoes Idaho Potatoes 5lb bag – $2.99

Green Beans or Peas $2/1 Birdseye Steamfresh WYB Van De Kamps/Mrs Paul
$1/3 Birds-Eye or Steamfresh Varieties (IE)  Printable (FF), $2/1 Birds Eye WYB Kamp’s or Mrs. Paul All You Feb 2011 (exp 3/18/2011)  or $1/3 Birds Eye Steamfresh 1/23/2011 SS
  

 

Recipe adapted from All Recipes.  Visit  I Heart Publix for more coupon matchups, and check out $5 Dinner Mom for more bargain meal deals!  If you need a little more menu inspiration, check out the Recipe Index.  Join Passionate Penny Pincher on Facebook to keep up with all the meals & deals.

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Comments

  1. susank says:

    This is the yummiest looking thing ever!!! I have 2 chickens in the freezer and cannot wait to try this!! I even have some frozen dressing from Christmas that I think will go perfectly with this.

  2. Denise says:

    Dont forget the earthfaire coupon for a free meal when you buy $10. I got a 16oz bag of organic carrots, potato salad, and a whole chicken for free using the ef coupon. So I stuck the chicken, carrots, onion and the free small potaotes from the other week along with a packet of lipton onion mixture into a crockpot for supper tomorrow.

  3. Katie says:

    I’m making this right now with 2 chickens. Do you know how much time I should add since I’m cooking 2? I have a large family and I know 1 chicken would be cutting it too close!

    • Laurie says:

      The recipe that I used was actually for two chickens, but I split it in half. To see the exact time (and measurements!) check them out here – http://allrecipes.com/Recipe/Roast-Sticky-Chicken-Rotisserie-Style/Detail.aspx

      It says five hours, which I thnk might be a little long, but use a meat thermometer to be sure . . . hope that helps (and let me know if you like it – we loved it!) :)

      • Katie says:

        It was SOOO good! I had actually prepared mine on Thursday morning since I *thought* we were going to eat it that night. We ended up going out to dinner and I didn’t cook it until Friday afternoon. It is amazing how the flavors really got inside the chicken. All of my kids just gobbled it up and were begging for more and more. This recipe is definitely a keeper! It ended up only taking 4 hours to cook both chickens. I put them in a roasting pan and they were touching on the sides. I basted them a couple of times starting at about 3 hours into cooking and it came out with a beautiful coating. Thanks for the recipe! Oh, and I didn’t have the white pepper or thyme and it was still delicious!

        • Laurie says:

          So glad you liked it Katie! I agree – it was definitely one of my favorite keeper recipes that I’ve made lately, and I can only imagine how yummy after marinating for an extra day . . . yummmmmmm! Thanks so much for letting me know you all enjoyed it! :)

  4. Randi says:

    I made this chicken last night for dinner for my family and my inlaws. It smelled so good while cooking and everyone loved it! I used an organic chicken that was on sale this week at Whole Foods. It was a little over 4 lbs and it was cooked in only 3 hours. Thanks! I will be making this again and again.

  5. Holly says:

    Oh my yummy goodness!! This was my first time to cook a whole chicken and I was so proud of myself!! It turned out wonderful. I will cook one once a week if my crew would scarf it down like they did tonight! So easy and delicious. Seriously ya’ll…try it!!!

  6. Alissa says:

    This is a staple at our house … soooo good and ALWAYS turns out!!

  7. KELLYSCHRIER says:

    Can I do the same thing in the crockpot?

    • Laurie says:

      Hi Kelly! It probably would work, but I’m not 100% positive. I usually use this one when I’m making it in the crockpot –

      http://passionatepennypincher.com/2011/06/whats-in-the-slow-cooker-rotisserie-style-chicken/

      I just re-read the recipe though for this one, and while I don’t think it would be exactly the same, I really can’t imagine it wouldn’t work in the crockpot. You’d just need to make sure to watch the time on it.. .. my guess is it would cook in 4-6 hours just like the recipe linked above. Hmmmm…. now you’ve got me wanting to try it! :) Let me know if you do try it out, I’m betting it would work, but would feel horrible if it didn’t!

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