Rotisserie Chicken For Four Recipe
One whole chicken served with a pint of beans, a pint of rice (or four baked potatoes), a pint of salad or coleslaw, one dozen corn or 6” flour tortillas, a half-pint of traditional salsa, and two avocado halves.
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Ingredients
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Main Ingredients
Sides
Method
Cooking the Chicken
Prepare the Chicken
Preheat your oven to 375°F (190°C). Pat the chicken dry with paper towels. Rub olive oil all over the chicken, then season with salt, pepper, garlic powder, onion powder, and paprika.
Roast the Chicken
Place the chicken in a roasting pan, breast side up. Roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C).
Rest the Chicken
Remove the chicken from the oven and let it rest for 10-15 minutes before carving.
Preparing the Sides
Heat the Beans and Rice
While the chicken is roasting, heat the pint of beans and pint of rice in separate pots over medium heat until warmed through.
Prepare Salad or Coleslaw
If using a salad, wash and chop your greens and vegetables. If using coleslaw, mix the coleslaw ingredients in a bowl.
Warm the Tortillas
Warm the corn tortillas on a skillet over medium heat for about 30 seconds on each side until pliable.