This recipe came from McCormick–they discontinued a line of spices in individual packets that you’d combine in a bowl for the final recipe. It was delicious, so I wrote it down for future use. I’ve made this using thighs, Cornish game hens, and leg quarters. It works well for all of them, but I’ll often double the recipe if I’m making it with the potatoes or if there’s tons of surface area to cover. And I’ll often just drizzle some oil on the chicken, then sprinkle the mixed seasoning on top and rub it all over. Also, to make it less fatty and easier on the digestive system, I’ll often remove the skin from the chicken thighs. It’s still nice and moist.
And this one is naturally gluten free! Just avoid using a pastry brush to cover with oil, if the pastry brush has ever touched bread or anything with gluten (gluten often gets stuck in the bristles).
Make it a meal with:
- Fresh Fruit or Fruit Salad
- Green Beans
- Rolls
Rosemary Rotisserie Chicken
Ingredients
- 2 tsp. Paprika
- 1 ½ tsp. Crushed Rosemary Leaves
- 1 tsp. Dried Minced Garlic
- ½ tsp. Pepper
- 2 Tbsp. Olive Oil
- 1 tsp. Salt
- About 6 bone-in Chicken Thighs or 2 Cornish game hens
- (1 ½ lbs. Small red or Russet potatoes: 1” cubes) optional
Directions
Mix oil, spices, and salt in bowl. Mix in chicken (and potatoes) or brush on. Roast, uncovered at 425° for 30 minutes or until the internal temperature reaches 165° (it may take longer if the chicken was still slightly frozen). (Cornish game hen = 350° for 1 hour.)
Mitchell Meals 