Oven Baked Rotisserie Chicken Breast is a succulent, tender chicken breast that stands on its own or in any dish that calls for cooked chicken and is better than store-bought.
HOW TO BAKE ROTISSERIE CHICKEN BREAST
It is hard to beat the taste of rotisserie chicken when cooked until it is tender and falls off the bone.
Rotisserie Chicken is one of my all-time favorite meats. On a buffet, I will pick the rotisserie chicken first.
You can make a whole Rotisserie Chicken or individual Rotisserie Chicken Breasts in the oven using the same method. You will never buy rotisserie chicken from another store again.
The ingredients for the rub are straightforward, but the ingredients for the basting mixture are what elevate the juiciness the chicken breast yields.
Chicken breasts on their own are bland and need a lot of salt and seasoning to bring them to the height of flavor you seek.
The recipe may be pretty detailed in the instructions, 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.
WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR OVEN BAKED ROTISSERIE CHICKEN BREAST
Below, under the next heading, I give a list of preferred ingredients, tips, and cooking instructions for Oven Baked Rotisserie Chicken Breast and similar recipe ideas you can have.
Or you can scroll down to the bottom, where you will find a full printable recipe card with amounts of the ingredients and complete instructions with notes.
WHAT YOU WILL NEED TO MAKE THE OVEN BAKED 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
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 MAKE THE BEST OVEN BAKED 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 to 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.
Preheat the oven to 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.
