These Chicken Quarters are brushed with Oil and seasoned with JAHZKITCHEN Rotisserie Seasoning, before being oven baked. They can be enjoyed all by themselves or with a St. Huberts Gravy for a St. Huberts style Chicken Dinner platter or Swiss Chalet Chicken Dipping sauce for a Swiss Chalet Dinner platter. We also have a Quick Rotisserie Dipping Sauce that can be made up in no time at all and served with the Chicken. The Rotisserie Chicken can also be stripped off the bone to make a Rotisserie Chicken Wraps, Hot Chicken Sandwiches, or a Rotisserie Chicken Poutine. Whatever meal you decide to go with, it all starts with the Best Rotisserie Chicken Quarters.
This recipe uses a JAH Product: Rotisserie Seasoning ~ Juicy Chicken Delight!
Rotisserie Chicken Quarters Ingredients
Chicken Quarters, Oil, Rotisserie Seasoning.
Chicken Quarters
Use Chicken Quarters, Thighs and/or Legs. Chicken Quarters will have to be cleaned and trimmed, and optionally the joint cracked, so the heat can get in more. Sometimes Chicken Quarters are sold without the backbone attached, try to avoid these. You want Chicken Quarters with the backbone attached. Not only do you get more meat, but the backbone provides more flavor to chicken quarters with them than without.
How to trim and clean Chicken Quarters
Trim and Clean the Chicken Quarters before rubbing with Oil and seasoning with Rotisserie Seasoning. The Chicken Quarters themselves will have a thin membrane that runs from the rib to the other end of the thigh. There is usually internal organs lodge in the backbone and usually a tail nub and excess skin that needs to be trimmed off in order to produce a cleaner tasting Chicken.
Membrane Flap
This is a thin skin or membrane that runs from the corner of the backbone and across the thigh to the other side. Sometimes there will be 2 small ribs it will be attached too, you can slice the ribs away or the membrane from the ribs, either way.
Excess Skin
Trim away any excess skin.
Tail Nub
Slice away the nub corner.
Internal Organs
Squeeze out any lodge internal organs from the backbone. This will yield a cleaner taste to the chicken.
The Joint between the Leg & Thigh can be cracked to loosen it and allow heat to penetrate more into the joint as it cooks. This is a tight area of the Chicken Quarter that is protected well from heat, so loosening it up helps to cook better. It also helps to separate more easily during consuming it.
Rotisserie Seasoned Chicken Quarters
Place the Chicken on a roasting tray, presentation side down, and brush with oil. Season generously with Rotisserie Seasoning. Flip the Chicken pieces so that they are all skin side up and brush with Oil, season generously with Rotisserie Seasoning. Set them aside while the oven is preheating, or refrigerate until ready to cook.
I do this often with Rotisserie Chicken, seasoning it and then refrigerating it for a few hours. When ready to cook, take it out to rest on the counter while preheating the oven.
Thawing Frozen Chicken
For Frozen Chicken, you can opt to place the frozen Chicken Quarters in a pot with 16 C of water & 1 Tbl of Sea Salt and leave on the counter for 1 hour before refrigerating or place in the fridge overnight. This thaws the chicken faster, and the salt also helps with adding flavor into the chicken, very lightly. Especially good here for Rotisserie Seasoned Chicken. Squeeze out any excess water from the chicken before trimming and cleaning out.
Cooking Rotisserie Seasoned Chicken Quarters
Preheat the oven to 375F with the rack in middle position. Flip the Chicken over, presentation or skin side down, and bake for 25 minutes. After 25 minutes, flip the chicken over, presentation side up, season with more Rotisserie Seasoning, and bake for another 20 minutes. After a total of 45 minutes of cooking, shut the oven off, but leave the Chicken to rest about 15–20 minutes.
Skin Side Down
Start cooking presentation side down. This browns the underside and protects the top or presentation side. This is done with a roasting pan. But you can also use a pan or a pan with parchment paper or tinfoil for easier clean up.
Skin Side up
After a 25-minute cook, flip the chicken pieces skin side or presentation side up. Use a bit more Rotisserie Seasoning to cover light spots and place back into the oven for 20 minutes.
Rest
After a total cook time of 45 minutes, shut the oven heat off, but leave the Chicken in the oven to rest for about 15–20 minutes. Meanwhile, the Chicken Sauce to accompany the meal can be prepared.
Rotisserie Chicken Sauce
There are a few sauces that can be prepared for Rotisserie Chicken. Either the St. Huberts Rotisserie Chicken Sauce or the Swiss Chalet Rotisserie Chicken Dipping Sauce. There is another, no fuss, quick and easy sauce I call Rotisserie Dipping Sauce that can be made up and ready while your Chicken is resting in the oven. This is typically served with Rotisserie Pork Chops, but is excellent served with Chicken too.
Rotisserie Dipping Sauce
The Rotisserie Dipping Sauce is a simple, quick and easy sauce to throw together and use as a dipping sauce for either Rotisserie Pork Chops or Rotisserie Chicken. Just add all the Sauce ingredients to the pan and cook until slightly thickened, about 5 minutes. Pour into small dipping bowls to serve on the side.
Rotisserie Pan Sauce Ingredients
- 1 C Water
- 1 Maggi Chicken Bouillon Cube
- 2 Tbl Ketchup & Tomato Paste each
- 1 Tbl HP Sauce
- 1 tsp Sriracha, more or less depending on heat preference
Rotisserie Chicken Sides
Fries or Mashed Potatoes works wonderfully with Rotisserie Chicken. Additionally, Rotisserie Chicken Quarters can be served with: Hashbrowns, or Steamed Potatoes, utilizing the stove top, while the Chicken is in the oven.
Equipment
- 1 Roasting Pan
- 1 Tong
Ingredients
- 4 Chicken Quarters - Cleaned & Trimmed
- Oil - As needed for brushing the Chicken
- As Desired Rotisserie Seasoning
Instructions
- Season the Chicken: Clean & Trim the Chicken. Place on a roasting pan, optionally lined with parchment or tinfoil, and brush with Oil. Season generously with Rotisserie Seasoning, and set aside until the oven is preheated.
- Bake: Preheat the oven to 375F with the rack in middle position. Ensure the Chicken is presentation or skin side down and cook for 25 minutes. Flip the Chicken over, presentation, or skin side up and continue to cook another 20 minutes.
- Rest: After a total cook time of 45 minutes. Shut the oven off, but leave the Chicken in the oven for 15–20 minutes. During which any sauces can be made to serve with the Rotisserie Chicken.