Avocado Ranch Rotisserie Chicken by our friends at Snap Kitchen:
We can’t contain our excitement about our new Avocado Ranch Rotisserie Chicken meal that just hit the menu, so we figured we’d share the recipe with you! File this under perfection. 🙌
Our rotisserie chicken is packed with delicious protein and a buttery, herb marinade rich in antioxidants. And we’re taking it to the next level with a side of Tessemae’s Organic Avocado Ranch: this is a total stunner and a no-brainer to add to your weekly rotation (or your next Snap delivery 😉)! So grab your whisk, channel your inner chef, and snap a few pics for the Gram! #HowISnap
MAKES 4 SERVINGS
gluten-free, keto-friendly, paleo, and Whole30 Approved
WHAT YOU NEED
- 4 chicken leg quarters
-
4 tbsp ghee
-
⅓ cup olive oil
- ⅓ cup garlic, minced
- ½ tsp fresh thyme
- 1 tbsp fresh rosemary
- 1 1/2 tbsp sea salt
- 2 tsp ground black pepper
-
Tessemae's Avocado Ranch for serving
6 STEPS FOR THE PERFECT ROTISSERIE CHICKEN
- Preheat the oven to 450 F and line a large sheet tray with foil or parchment paper.
- Mince garlic, thyme, and rosemary.
- Melt ghee in the microwave for 15 seconds or on the stovetop on low heat until completely melted. In a large bowl, combine melted ghee, olive oil, minced herbs, garlic, salt and pepper and whisk until fully combined. Toss the leg quarters in the herb marinade until evenly coated.
- Arrange the marinated chicken on the sheet tray, skin side up, with ample space in between each leg quarter.
- Set a timer for 25 minutes, and continue to check every 5 minutes until the skin is golden brown and crispy approximately 35 to 40 min. The rendered fat on the sheet tray should be sizzling, creating an “oven-fried” effect. Ensure the internal temperature has reached at least 165 F.
- Let the chicken rest for 5 minutes before serving. Serve with Tessemae’s Organic Avocado Ranch and your veggie of choice!
WHAT YOU DO
- Preheat the oven to 450 F and line a large sheet tray with foil or parchment paper.
- Mince garlic, thyme, and rosemary.
- Melt ghee in the microwave for 15 seconds or on the stovetop on low heat until completely melted. In a large bowl, combine melted ghee, olive oil, minced herbs, garlic, salt, and pepper and whisk until fully combined. Toss the leg quarters in the marinade until evenly coated.
- Arrange the marinated chicken on the sheet tray, skin side up, with ample space in between each leg quarter.
- Set a timer for 25 minutes, and continue to check every 5 minutes until the skin is golden brown and crispy approximately 35 to 40 min. The rendered fat on the sheet tray should be sizzling, creating an “oven-fried” effect. Ensure the internal temperature has reached at least 165 F.
- Let the chicken rest for 5 minutes before serving. Serve with Tessemae’s Organic Avocado Ranch and your veggie of choice!
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