These Rotisserie Style Chicken Pieces have crispy skin, delicious moist meat and are so simple you can just throw them in the oven and forget about them.
Serve these roasted chicken pieces with potatoes or fries and slaw for a simple midweek meal that the kids will love!
These tastes like the wonderful rotisserie chickens you see rotating on the spits in supermarkets and food stalls. Crispy skin, moist flesh and full of flavors that enhance the chicken. Seriously good! And seriously easy! Winner winner, chicken dinner!!!
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How to make Roasted Chicken Pieces
The Easy Version: Throw some chicken pieces into a ziplock bag, add a few herbs and a bit of oil, smoosh them all around and then roast to total yummy scrummy perfection.
The Detailed Version: Place 4lb of Chicken pieces into a zip lock bag, add in 2 tablespoons of olive oil, a tablespoon of chicken seasoning, 1 teaspoon of celery salt, 1 teaspoon of mustard powder, 1 teaspoon of brown sugar and 1 teaspoon of salt. Seal the bag and massage the chicken so everything is well combined.
Transfer to a baking sheet and roast for 40-50 minutes until everything is cooked through and crispy golden brown. (See below if you want to use chicken breasts)
The time you spend in the kitchen is 5 minutes, tops! Just remember to set a timer....you don't want to relax to much with your glass of wine and end up forgetting the chicken 😉
Can you make your own chicken seasoning?
You sure can, I have a great recipe that I use for these Rotisserie Style Roasted Chicken Pieces and also my roast chicken. You can find the recipe here for Chicken Seasoning.
What cut of chicken to use for roasted chicken pieces
The beauty of this dish is it lends itself to whatever cut of chicken you have in the fridge or whichever cut your family prefers!
Mixed Roasted Chicken Pieces: Use skin on, bone in mixed chicken pieces (thighs and legs), add the seasonings as per the recipe and roast for 40-50 minutes.
Roasted Chicken Legs: Use chicken drumsticks or chicken leg quarters (called 'Chicken Marylands' here in Australia), add the seasonings as per the recipe and roast for 40-50 minutes.
Roasted Chicken Thighs: Use Skin on, bone in chicken tights, add the seasonings as per the recipe and roast for 40-50 minutes.
Roasted Chicken Breasts: Use skin on chicken breasts (bone in if you can find it), add the seasonings and 1 tablespoon extra oil, roast for 20 minutes.
You'll be rewarded with crispy oven baked chicken pieces, packed with flavor, meltingly tender and falling off the bone!
For more Delicious Oven Baked Chicken Dishes try:
- Peri Peri Chicken
- Easy Garlic Chicken Parcels
- Garlic Greek Chicken
- Dill Pickle Stuffed Chicken
- Baked Chicken with Tomatoes
- See all Oven Baked Chicken Recipes
For some carby side dishes to serve with these Rotisserie Style Roasted Chicken Pieces try:
- Hedgehog Potatoes
- Cheesy Garlic Butter Potatoes
- Smashed Potatoes
- French Style Mashed Potato
- Four Cheese Pasta
Enjoy x
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Rotisserie Style Roasted Chicken Pieces
Ingredients
- 2 tablespoon olive oil
- 3 teaspoon chicken seasoning
- 1 teaspoon celery salt
- 1 teaspoon mustard powder
- 1 teaspoon brown sugar
- 4 lb chicken pieces -skin on, bone in (see note 1)
- 1 teaspoon sea salt
- Fresh parsley (for garnish)
Instructions
- Pour the olive oil into a large zip lock bag and then add the chicken seasoning, celery salt, mustard powder and brown sugar.
- Smoosh it all about until you have a thick paste.
- Add the chicken pieces and squish and squash them into the paste. Seal the bag and keep in the fridge until you are ready to cook.
- Pre-heat the oven to 180ºC/350ºF.
- Empty the chicken pieces into a large roasting tin and arrange so you have a single layer.
- Sprinkle over the sea salt and roast for 40 minutes until the skin is crispy and the chicken is almost falling from the bone.
- Garnish with fresh parsley to serve.
Notes
- The beauty of this dish is it lends itself to whatever cut of chicken you have in the fridge or whichever cut your family prefers!
- Mixed Roasted Chicken Pieces: Use skin on, bone in mixed chicken pieces (thighs and legs), add the seasonings as per the recipe and roast for 40-50 minutes.
- Roasted Chicken Legs: Use chicken drumsticks or chicken leg quarters, add the seasonings as per the recipe and roast for 40-50 minutes.
- Roasted Chicken Thighs: Use Skin on, bone in chicken tights, add the seasonings as per the recipe and roast for 40-50 minutes.
- Roasted Chicken Breasts: Use skin on chicken breasts (bone in if you can find it), add the seasonings and 1 tablespoon extra oil, roast for 20 minutes.
Sheila Slotnick says
Please advise the measurents for the different seasonings?
Thank you.
Hoping to make this Sunday so timing is essential.
Claire McEwen says
Hi Sheila,
I am not sure what different seasonings you are referring to.
Sorry.
Please reply here or you can email me at [email protected] and I will try and help you further.
Cx
BB says
Do you cover the roaster?
Claire McEwen says
Hi, no there is no need to over the roaster. Because of the cuts of chicken we are using they should stay nice and juicy whilst you roast them and the skin will get crisp.
Lynne says
We don't have anywhere near as cute a word. They're just called "leg quarters". Except for the squish and squash seasoning, I've been "roasting" these for years. Modern chicken breasts are done way before the dark meat so doing a whole chicken is tricky. I mostly cook the back half of the bird in the oven and the breast meat either sauteed or steeped.
Wings? They're too expensive now that they've been discovered as bar snacks -- I think that, pound for pound of actual edible content, wings are now more expensive than breasts! I've never actually calculated this, but when you consider how much bone a wing has, it's probably true.
Claire McEwen says
Hehe, I think the rest of the world should take on the term Maryland 😉
I couldn't agree more. It is always the same, once a trendy bistro adds a secondary cut of meat to their menu, everyone wants it and it becomes more expensive that the premium cuts!
Jessica says
I made this chicken last night and it was so delicious! Even my husband who "suffers" through chicken dinners loved it! Thank you very much for sharing this great recipe ?
Claire McEwen says
Thank you Jessica for coming back to comment. I am super happy you loved them!!! x
Nancy says
Can't wait to try this recipe. I'm in bed and now starving looking at this chicken. You are a riot!
Claire McEwen says
I don't know how I missed this comment back in August!
I sit in bed all the time looking at food and end up with a grumbling tummy!!!
Paula, The Geeky Shopaholic says
This looks delicious! And I followed you on Pinterest! 🙂
Claire McEwen says
Thank you Paula 🙂
Dorothy Dunton says
Hi Claire! Oven roasted chicken has always been one of my favorites and I've been making oven fried potatoes since my kids were little! I like your terminology...smoosh, squish and squash are words I use frequently when cooking!! I know what spatchcocked is, but what are marylands? I'm still getting used to the differences between US and AU vocabulary!
Claire McEwen says
Hehe, aren't they the best kind of word. Everyone just understands them 🙂
Downunder a maryland is a chicken quarter. So the thigh and drumstick combined. They are usually pretty cheap at the supermarket as everyone still wants the breast meat (Although I really don't understand why! I will always be a thigh girl myself!) Do you have those in America? What are they called? I will update the post 😀