Good morning and good Monday! I don’t know about you, but I’m feeling energized again! I feel like I’ve been productive, and now I’m ready to get back into the groove of the week. But first, let me tell you all about this little Rotisserie Style Sheet Pan Chicken recipe and how wonderful it really is. I think you all by now know my love for chicken, and this is truly one of the best ways to cook and eat it!
I’m always looking for a great recipe to make with “cheaper” cuts of meat. I cannot afford a big ole pot roast every night. Chicken legs are the perfect way to cut back on cost but still get a lot of flavor! The great thing about them is that the leg is the darker part of the meat and holds so much moisture and fat that it makes it truly mouth watering. The darker part of the meat holds more nutrients as well. Plus, another added bonus is that there is a TON of flavor in the bone! So, even though it may seem like it’s “cheaper” sometimes the best flavors come from the more affordable cuts.
But really, this recipe can use any part of the bird, you will just need to adjust cooking time. The chicken is done when it registers at least 165 degrees internally. I always shoot for that temperature since chicken, especially the breasts, can dry out so fast. But, I am also very cautious, and I make sure that I’m checking the thickest part of the meat. I’m totally good with a 170 degree internal temperature if it means I can sleep at night.
I make the rub out of common pantry items and it makes the chicken literally SING. It reminds me of summer nights and pit fire barbecues. Since it has lemon juice and olive oil I’m not sure I can call this a rub, but it’s not a marinade either. I just toss the chicken in it before I bake. SIMPLE.
I like to add whatever veggies are calling my name to roast with the chicken. As I’ve said before, lately, there has been some seriously beautiful rainbow carrots in the grocery store. I also saw these beautiful purple, early-sprouting broccoli and just had to have some! The broccoli cooks pretty fast, and the carrots take some time, so cook time just depends on what veggies you’re roasting. I roasted the carrots at the same time as the chicken and added the broccoli about 15 minutes before it was done. Toss the veggies in some olive oil and salt, and that’s all they need to bring out their awesome flavor!
I decorated this plate with some organic flowers; however, these particular flowers are not edible. I love adding edible flowers to roasted veggies. My favorites are nasturtiums, pansies, chive blossoms, borage, and chamomile. There are plenty more varieties that are just as beautiful and eye catching. They are super fun to forage for, though admittedly, I’m not very good at it! I’m too nervous I’ll pick something dangerous and turn into Poison Ivy, the echo-terrorist.
Okay, Monday! Give us your best shot!
Rotisserie Style Sheet Pan ChickenPrint Recipe
- 4 whole chicken legs (or any cut of chicken you prefer)
- -for the seasoning-
- 1 tablespoon dried chives
- 2 tablespoons dried parsley
- 2 tablespoon dried basil
- 1 tablespoon onion powder
- 2 tablespoons garlic powder
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 2 tablespoons paprika
- 1 tbsp sesame seeds
- 2 lemons, juice of
- 1/4 cup olive oil
- Fresh veggies to roast with
Preheat the oven to 375 degrees.
Add the seasoning ingredients, lemon juice, and olive oil together in a large bowl and whisk. Place the chicken in the bowl and toss together until all the chicken is coated. Place chicken legs on a baking sheet with carrots, and roast for 1 hour. Start checking the internal temperature at 45 minutes.
If you are using chicken without the bone, the cook time will be slightly shorter. Start checking internal temperatures at 30 minutes.