Rotisserie chicken is a great short cut for chicken recipes. But by doing it yourself, you can not only save a ton of money, but a ton of time!
One thing I do each week is plan our weekly menu. I go grocery shopping once a week, and purchase everything we need for lunches, dinner etc. I find this helps me to not have to run to the store every other day, and to stay with in our grocery budget. A grocery store rotisserie chicken is a great short cut to getting dinner on the table. BUT, you are paying for that convenience. So let's talk about the benefits of doing it yourself.
First and most important, you can control the amount of fat, salt and quality of your ingredients. Second, you can save a ton of money, and time. Let's talk about cost, then we'll dive into the process. At our local grocery store, a 1 pound rotisserie chicken costs $4.98. I can buy 10 pounds of leg quarters for $5.98. That's crazy!! And to further stretch my money, is that after the chicken is roasted, I use the bones to make my own chicken stock. (You can find the recipe online as well).
Another great time saver with this, is you could do the whole weeks worth of chicken at once. Then just add it to each recipe through out the week. I do this when we have busy week schedules. I roast the chicken on Sunday afternoon, and then portion it out for the weeks recipes.
So for this particular recipe, I used the leg quarters because we prefer them. But you could use breasts too, skin on, bone in, and do it the same way. Preheat your oven to 400 degrees. Then use a lined baking sheet, with a rack. This will allow the heat to circulate and get both sides of the chicken crispy. It will also let the fat drip away from the chicken. Pat the chicken dry with a paper towel. Then arrange them on the rack, skin side up. Drizzle the chicken with olive oil. Liberally season the chicken with poultry seasoning, salt and pepper. The poultry seasoning brings out the chicken flavor. Roast the chicken for about 40 to 45 minutes. Let the chicken cool. Then you could pull the meat off the bones and portion out. And reserve the bones for chicken stock.
Roasted Chicken
5 lbs Chicken Leg Quarters, about 6
1 1/2 Tbsp olive oil
1 Tsp Poultry Seasoning
Salt & Pepper
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