Sunday, August 20, 2017

Rotisserie Chicken and Vegetables

I use a lot of Costco Rotisserie Chickens for meals, sandwiches and casseroles I like to make.  One day I realized I still had a whole chicken still in the container in the refrigerator and I needed to use it right away.  So I came up with an idea to use the whole chicken and it has now become one of my favorite meals.  Love this recipe!

Rotisserie Chicken and Vegetables

1 refrigerated Rotisserie Chicken
4 medium unpeeled Yukon gold or red potatoes, cut into chunks
2 stalks celery, cut into chunks
4 medium carrots cut into chunks
1 medium yellow onion, chopped
salt and pepper

Preheat oven to 350 degrees. Arrange vegetables in a casserole dish and sprinkle with salt and pepper.

Remove chicken from refrigerator and place on plate. Scrape off the jellied juices from the chicken and the container. Put the juices into a small saucepan and heat on low heat until they are liquid. Pour the juices over the vegetables. 

Cut chicken into individual pieces, leaving skin on and arrange in between vegetables.  Or you can tear the chicken off in pieces, remove the skin, and arrange between the vegetables.  In the photos I show you both ways.  

Cover tightly with aluminum foil and bake in oven for about an 45-50 minutes or until vegetables are tender.  Serve and enjoy!

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