Oven Rotisserie Chicken Breast, succulent tender chicken breast that stands on its own or in any dish that calls for cooked chicken and better than store bought.
Rotisserie Chicken is one of my all time favorite meats to eat. On a buffet, I will pick the rotisserie chicken first. It is hard to beat the taste of rotisserie chicken that it is cooked until it is so tender and falls off the bone.
The chicken thigh is my favorite piece to eat, but on the eating plan that I am on, I can only have skinless, boneless chicken breast, so I decided to create a juicy, tender skinless, boneless chicken breast version.
You can make a whole Rotisserie Chicken or individual Rotisserie Chicken Breasts in the oven using the same method. You will never buy another store bought rotisserie chicken again.
The ingredients for the rub is straight forward, but the ingredients for the basting mixture is what elevates the juiciness the chicken breast yields.
Chicken breast on their own are bland and need a lot of salt and seasoning to bring them to the height of flavor you are seeking.
WHAT YOU WILL NEED TO MAKE THE BEST OVEN ROTISSERIE CHICKEN BREAST
- Rimmed baking sheet
- Tongs or spatula
- Large dutch oven or ovenproof heavy bottom pot
- Celery
- Onions
- Chicken Broth
- Fresh lemons
- Paprika
- Coriander
- Coarse salt
- Coarse black pepper
- Large chicken breast
- toothpicks
HOW TO PREPARE THE BEST OVEN ROTISSERIE CHICKEN BREAST
- Wash and pat dry chicken breast. Place on a rimmed baking sheet. Sprinkle liberally with paprika, coriander, salt, and pepper on the top and bottom of the chicken breast.
- Preheat the oven 325 degrees F. Arrange celery on the bottom of a dutch oven. Arrange onion quarters on the celery.
- Place chicken breast close together across the top of the celery and onions. If the chicken breast doesn't stay close together, use toothpicks to keep them snug together. This is important for when they are cooking to hold the juices in the chicken breast.
- In a small bowl mix together lemon juice, 1 teaspoon coarse salt, and 2 teaspoons coarse black pepper. This creates a lemon pepper flavor.
- Brush lemon mixture liberally over the top of the chicken breast. Pour chicken broth in the bottom of the dutch oven up just under the chicken and around the vegetables.
- Sprinkle with another dusting of paprika. This is for color more than flavor, but we really like the taste and the kick of heat the paprika gives.
- Place chicken breast in the oven uncovered. Bake for 1 hour. With a baster or spoon baste the chicken breast every 15 minutes with the broth in the bottom of the dutch oven and then spoon two teaspoons of the lemon pepper mixture over the chicken breast. If you run out of the lemon pepper mixture just use a baster or a spoon and finish basting through the 15 minute increments with the chicken broth in the bottom of the dutch oven.
- After a 1 hour of baking place the lid on the dutch oven and cook for another 20-30 minutes or until the internal temperature is 167 degrees F. being sure not to overcook. I used very large skinless chicken breast and it took 30 minutes. Adjust the time if you use a whole chicken or bone-in chicken breast.
The recipe may be pretty detailed in instruction for The Best Oven Rotisserie Chicken Breast, but the bonus is they are the most flavorful, juicy, and tender Rotisserie Chicken Breast you will ever eat made in your own kitchen.
We made three full meals with this recipe. I hope you get to make this recipe soon.
Enjoy!
Kay xo
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Yield: 10-12
The Best Oven Rotisserie Chicken Breast
Oven Rotisserie Chicken Breast, succulent tender chicken breast that stands on its own or in any dish that calls for cooked chicken and better than store bought.
prep time: 5 minscook time: 1 hour and 20 minstotal time: 1 hours and 25 mins
ingredients
- 3 large chicken breast
- 1 tablespoon paprika (divided)
- 1 teaspoon coriander
- 1 tablespoon coarse salt (divided)
- 1 tablespoon coarse black pepper (divided)
- 5 celery ribs
- 1 large onion cut in thirds or quarters
- Juice of 3 large lemons
- 1-1 1/2 cup chicken broth
instructions
- Wash and pat dry chicken breast. Place on a rimmed baking sheet. Sprinkle liberally with paprika, coriander, salt, and pepper on the top and bottom of the chicken breast.
- Preheat the oven 325 degrees F. Arrange celery on the bottom of a dutch oven. Arrange onion quarters on the celery.
- Place chicken breast close together across the top of the celery and onions. If the chicken breast doesn't stay close together, use toothpicks to keep them snug together. This is important for when they are cooking to hold the juices in the chicken breast.
- In a small bowl mix together lemon juice, 1 teaspoon coarse salt, and 2 teaspoons coarse black pepper. This creates a lemon pepper flavor.
- Brush lemon pepper mixture liberally over the top of the chicken breast. Pour chicken broth in the bottom of the dutch oven up just under the chicken and around the vegetables.
- Sprinkle with another dusting of paprika. This is for color more than flavor, but we really like the taste and the kick of heat the paprika gives.
- Place chicken breast in the oven uncovered. Bake for 1 hour. With a baster or spoon baste the chicken breast every 15 minutes with the broth in the bottom of the dutch oven and then spoon two teaspoons of the lemon pepper mixture over the chicken breast. If you run out of the lemon pepper mixture just use a baster or a spoon and finish basting through the 15 minute increments with the chicken broth in the bottom of the dutch oven.
- After a 1 hour of baking place the lid on the dutch oven and cook for another 20-30 minutes or until the internal temperature is 167 degrees F. being sure not to overcook. I had very large chicken breast and it took 30 minutes.
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