Rotisserie Flavor from Healthy Skinless Chicken Breasts

9:26 AM AirplaneFoodCritic 14 Comments



The chilly, foggy weather we have been having this summer made me crave something hearty for dinner. I went to my freezer and routed around for some ideas. I came across the bag of frozen chicken breasts. I began to crave rotisserie chicken. It has to be one of my favorite aromas. When I go to the store and they have those whole chickens for sale I stick my nose up to the little slots that let air out and I inhale deeply. I made the decision to attempt to get that rotisserie aroma and flavor out of my skinless, boneless, frozen chicken breasts with out adding a ton of grease or butter. It is a strange combination of things and I didn't measure anything but the result was so fantastic that I am going to attempt to share what I did here with you.
Make this....
...taste like this!

Healthy Rotisserie Flavored Chicken Breasts

4 boneless, skinless chicken breasts (defrosted if frozen)
2 tbsp olive oil
4 sprigs fresh rosemary
1 tbsp dried Sage
1 tbsp marjoram
1 tbsp thyme
Juice of half a lemon
2 tbsp honey
sprinkling of seasoned salt and pepper

1. Wash and pat dry the chicken breasts and place into a casserole dish so that each breast lays flat

2. Coat each chicken breast with the olive oil and herbs, rotating the breasts to cover both sides.

3. Squeeze juice over and top with the honey. Season with a light dusting of salt and pepper.

4. Bake, uncovered, in the oven at 320F for 10 minutes then use a bulb turkey baster to cover the breasts several times with the juices in the pan.

5. Repeat this every 10 minutes for a total cooking time of 40 to 45 minutes or until the center is not translucent.

6. Remove from the oven and baste one more time. Cover the breasts with tin foil and let sit for 10 more minutes to allow the juices to settle.

The aroma and uber-juiciness of the chicken will blow your mind. I think I huffed the tinfoil after lifting it off the casserole dish. Serve with a side of your favorite veggies and enjoy!

All photos from wikimedia
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Stephanie is a Scientist and Wine Maker living in the San Francisco Bay Area in California. She enjoys planning trips and making up new recipes but also dabbles in art, sewing and crafting. She loves helping other people plan their first (or their 100th!) trip to Europe to make it a fun experience rather than scary. She also uses her knowledge of chemistry and cooking to come up with new recipes. If you would like her to visit a topic or would like to know about traveling to specific areas, or if you want to talk about geology, chemistry or any other field of science, feel free to contact her.

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14 comments:

  1. shariSeptember 16, 2015 at 5:48 AM

    Sounds amazing! Going to try this today. Thanks!

    ReplyDelete
  2. UnknownOctober 7, 2015 at 1:05 PM

    I'm trying this out tonight. It sounds good! Is the picture at the top of the page from Wall Drug in South Dakota by any chance?

    ReplyDelete
    Replies
    1. AirplaneFoodCriticOctober 7, 2015 at 1:25 PM

      Let me know how you like it! The photos of chicken are all public domain photos from wikicommons. I did not have a good camera phone in those days. I should make it again and take my own photos!

      Enjoy! I know I love this recipe.

      Delete
  3. twinmamaSeptember 24, 2016 at 3:25 PM

    I enjoyed this. It makes killer chicken salad! Oh my soul, I couldn't stop eating it.

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    Replies
    1. AirplaneFoodCriticSeptember 26, 2016 at 10:16 AM

      Right? Now I want some for lunch today! I'm so glad you like it too!

      Delete
  4. UnknownJanuary 19, 2017 at 4:06 PM

    I was a little skeptical about this recipe before trying it. Since chicken breast has never turned out really delicious whenever I had cooked it in the past. Unbelievably, when I followed your recipe meat was so tender, juice and tasty. Thanks for sharing.

    ReplyDelete
  5. UnknownJanuary 19, 2017 at 4:06 PM

    I was a little skeptical about this recipe before trying it. Since chicken breast has never turned out really delicious whenever I had cooked it in the past. Unbelievably, when I followed your recipe meat was so tender, juice and tasty. Thanks for sharing.

    ReplyDelete
  6. Deep web linksMarch 19, 2017 at 8:07 PM

    This chicken looks so beautifully succulent and flavourful, and coriander and lime is such a great flavour combination. Love your suggestion for turning this into a salad to. Crazyask.com

    ReplyDelete
  7. Sonia ChauhanMarch 28, 2017 at 4:25 AM

    Love this recipe! We use it quite often. I double the carrots and celery and add minced onion flakes to it and use Uncle Ben's Wild Rice. After a couple hours check it to see if it needs a little bit more water added.UpdateLand

    ReplyDelete
  8. AnonymousOctober 16, 2017 at 2:04 PM

    Tried this recipe last night. It was so easy and the best chicken I have ever made in the oven. The chicken was juicy and tender, and best of all, very healthy. I was skeptical that the chicken would taste like lemon, but it didn't. Sliced the cold chicken the next day for salads and sandwiches. Outstanding! This recipe is a keeper! Thanks.

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  9. UnknownMay 11, 2018 at 2:34 AM

    Looks very delicious!

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  10. UnknownFebruary 8, 2020 at 5:22 PM

    this is listed as 'rotisserie' chicken. but it's baked in the oven in a dish. disappointing.

    ReplyDelete
    Replies
    1. AirplaneFoodCriticFebruary 8, 2020 at 5:39 PM

      Hello! I'm so sorry you are disappointed. If I could more clearly state that it is "Rotisserie Flavor" and not "Rotisserie Chicken" I would love advice on how to do that. Thank you!

      Delete
  11. Jim and KelliMay 5, 2021 at 5:18 PM

    Exactly what I was looking for. Don’t have a rotisserie so I wanted that flavor in a dish! Thanks!

    ReplyDelete

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