40 MOUTH-WATERING RECIPES USING ROTISSERIE CHICKEN CHRISTINA HITCHCOCK COPYRIGHT © WHITE BIRCH MEDIA GROUP, LLC, 2021. ALL RIGHTS RESERVED. This guide is for personal use only and cannot be reproduced, stored, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise unless for your own personal use, except as permitted under Section 107 or 108 of the 1976 United States Copyright Act, without prior written permission of the author. Requests to the author and publisher for permission should be addressed to the following email: [email protected]. Disclaimer While the publisher and author have used their best efforts in preparing this guide and book, they make no representations or warranties with respect to the accuracy or completeness of the contents of this document and specifically disclaim any implied warranties of merchant ability or fitness for particular purpose. No warranty may be created or extended by sales representatives, promoters, or written sales materials. The advice and strategies contained herein may not be suitable for your situation. You should consult with a professional where appropriate. Neither the publisher or author shall be liable for any loss of profit or any other commercial damages, including but not limited to special, incidental, consequential, or other damages. Due to the dynamic nature of the Internet, certain links and/or website information contained in this publication may have changed. The author and publisher make no representations to the current accuracy of the web information shared. Disclosure This book contains affiliate links. If you click through an affiliate link to a third-party website and make a purchase, the author will receive a small commission. About the Author Hi! I’m Christina, the chief cook and In 2010, as I was cleaning my house, I bottle washer at It Is a Keeper where I realized I had amassed hundreds of share quick dinner ideas, easy slow recipes (ripped from magazines, printed cooker recipes, meal planning tips and from emails and written on napkins). I cooking resources. made a decision right then and there that I was going to try each recipe in the I’m a northeastern Pennsylvania food pile, decide if it’s a keeper (or not) and blogger and a self-proclaimed recipe blog about my results. Today, It Is a hoarder who reads cook books cover to Keeper to become a trusted authority cover like most people read a juicy for busy families. novel. I’m also a wife and busy mom. My recipes are full of flavor and made I’ve always loved to cook. Cooking is with easy to find ingredients. I hope very cathartic to me. I’m truly in my your family and friends enjoy these element in the kitchen. Maybe it’s that recipes as much as mine do. I’m using all of my senses – the feel of the dough, the smell of the sauce or the sound of the vegetables being chopped. Whether I’m making an old favorite that I know by heart or trying a new recipe, it’s exciting to see it all come together. @ITSAKEEPERBLOG @ITSAKEEPER@ITSAKEEPERBLOG@ITSAKEEPERBLOG@ITSAKEEPERBLOG ITISAKEEPER.COM LEMON HERB ROAST CHICKEN This Lemon Herb Roast Chicken is perfect for a weeknight dinner for a light, lemon infused meal. SERVINGS: 6 PREP TIME: 20 MINUTES COOK/BAKE TIME: 1 HOUR INGREDIENTS DIRECTIONS 1 (4-pound) whole roasting Preheat oven to 425 degrees F. chicken Remove giblets from the chicken cavity, rinse and pat dry with 1 ½ teaspoons kosher salt, paper towels. divided Season chicken cavity with ½ teaspoon salt and ¼ teaspoon pepper. ¾ teaspoon ground black Zest lemon and set aside; Cut zested lemon in half. pepper, divided Crush 3 cloves of garlic 1 lemon Place lemon halves and minced garlic inside chicken cavity. 6 cloves garlic Add 1 sprig of Rosemary, 1 sprig of thyme and ¼ cup fresh parsley 1 sprig plus 2 tablespoons leaves inside the chicken cavity. chopped fresh rosemary Tie drum sticks together with kitchen twine and place chicken, 1 sprig plus 2 tablespoons breast side up, on a roast rack set inside a baking dish. chopped fresh thyme Finely mince remaining 3 cloves of garlic and add it to a small bowl. leaves Fine mince remaining ¼ cup of parsley leaves and add to the garlic. ½ cup fresh parsley leaves, Add butter, rosemary, thyme, lemon zest, 1 teaspoon salt and ½ divided teaspoon black pepper to the garlic and stir until combined. 4 tablespoons unsalted Carefully loosen the skin from the chicken breast using your fingers butter, at room and spread half of the butter mixture over the breast meat. temperature Spread remaining butter mixture over the outside of the chicken. 1/2 teaspoon ground sage Roast for 1 hour or until chicken is golden brown and reaches an internal temperature of 165 degrees F at its thickest point. Let chicken rest for 10-15 minutes before serving. ROTISSERIE STYLE ROAST CHICKEN This Rotisserie Style Roast Chicken recipe has a crispy outside exterior with great flavors from the homemade chicken rub while being nice and juicy inside. SERVINGS: 6 PREP TIME: 5 MINUTES COOK/BAKE TIME: 1 HOUR INGREDIENTS DIRECTIONS 1 (4-pound) whole roasting Preheat oven to 425 degrees F. chicken Remove giblets from the chicken cavity. 2 tablespoons olive oil Rinse chicken under colder water; Pat dry with paper 4 teaspoons Rotisserie towels. Chicken Rub (see page 6 of Tie drum sticks together with kitchen twine and place this book) chicken, breast side up, on a roast rack set inside a baking dish. Brush the entire chicken with olive oil. Rub the Rotisserie Chicken Seasoning all over the outside of the chicken, ensuring it’s evenly coated. Roast for 1 hour or until chicken is golden brown and reaches an internal temperature of 165 degrees F at its thickest point. Be sure to baste the chicken every 15 minutes with accumulated juices. Let chicken rest for 10-15 minutes before serving. ROTISSERIE CHICKEN SEASONING This Rotisserie Chicken Seasoning features seasonings you might already have in your cabinet, but when combined they make a seasoning that will have you talking. SERVINGS: 20 PREP TIME: 5 MINUTES INGREDIENTS DIRECTIONS ¼ cup kosher salt Combine all ingredients together in a small bowl. 2 tablespoons paprika Transfer to a jar with a tight fitting lid. 1 tablespoon garlic powder Use 1 tablespoon of rub per pound of chicken. 1 tablespoon onion powder 1 tablespoon dried thyme 1 tablespoon white pepper 1 teaspoon cayenne pepper 1 teaspoon black pepper CHICKEN CORDON BLEU CASSEROLE This Chicken Cordon Bleu Casserole combines rotisserie chicken and ham into one casserole that you can throw together in a pinch and still have a delicious, flavor filled casserole. SERVINGS: 8 PREP TIME: 5 MINUTES COOK/BAKE TIME: 40 MINUTES INGREDIENTS DIRECTIONS 5 1/2 cups shredded Preheat oven to 350 degrees F and spray a 9x13 casserole dish with non-stick rotisserie chicken cooking spray. 2 cups cubed cooked ham Place the chicken and ham in the prepared casserole dish. Melt 4 tablespoons of butter in a saucepan over medium heat. 6 tablespoons unsalted Whisk in the flour and cook for 1 minute, until a paste forms. butter, divided Slowly, whisk in the milk until the sauce thickens and there are no lumps. 1/4 cup all-purposed flour Add the mustard, lemon juice, garlic powder and salt and whisk to combine. 2 cups milk Simmer for 3-5 minutes, whisking constantly, until mixture thickens. 1 tablespoon Dijon Remove from heat and stir in the Swiss and Parmesan cheeses; Stirring until mustard melted. 1 tablespoon lemon juice Pour the cheese sauce evenly over the chicken and ham. 1/2 teaspoon garlic In a small bowl, melt 2 tablespoons of butter. Stir in breadcrumbs. powder Pour breadcrumb mixture over the casserole and spread into an even layer. 1/4 teaspoon salt Bake, uncovered, for 30 minutes or until the topping is golden brown. 1 1/4 cups shredded Swiss Cool for about 10 minutes before serving. cheese 1/4 cup grated Parmesan cheese 1 cup Panko bread crumbs CHICKEN SPAGHETTI This Chicken Spaghetti recipe is a home run in my house and will soon be one at your house too! It’ll turn into one of your favorite go-to quick and easy chicken recipes. SERVINGS: PREP TIME: 30 MINUTES COOK/BAKE TIME: 25 MINUTES INGREDIENTS DIRECTIONS 2 Tbsp butter In a large pot, melt butter. 1 medium onion, diced Add onion and sauté until tender, about 5 minutes. 2 cloves garlic, minced Add garlic and sauté for 30 seconds, or until fragrant. 1 ounce can cream of Stir in both cans of soup, Ro-Tel, chicken and half of the chicken soup, 10.5 pasta cooking water. Stir until combined. 1 oz can cream of Add spaghetti and stir until thoroughly combined. mushroom soup, 10.5 Add additional pasta cooking water until sauce reaches 1 oz can Ro-Tel, (10, diced desired consistency. tomatoes with green chilis) Pour into a 13x9 casserole dish. 2 C cooked chicken breast, Top with cheddar cheese. chopped Cover with aluminum foil and bake at 350 degrees F for 25 16 oz cooked spaghetti minutes, or until heated through and cheese has melted. 1 C of reserved pasta cooking water 2 C shredded cheddar cheese CHICKEN AND BROCCOLI TORTELLINI CASSEROLE A flavorful comfort food when it’s one of those frigid nights. This is a great one dish dinner that you can make ahead and bake it whenever you’re ready. Once you try this casserole, it’s guaranteed to be a keeper! SERVINGS: PREP TIME: MINUTES COOK/BAKE TIME: MINUTES INGREDIENTS DIRECTIONS 1/2 C butter Preheat the oven to 350 degrees.