National Rotisserie Chicken Day & A Giveaway

Roasted foie gras and black Perigord truffle chicken

**EDITOR NOTE:** Many thanks everyone for entering the contest. The winner is commenter “Nancy.”

Today, June 2nd, is the first National Rotisserie Chicken Day. Since roast chicken is a typical go-to dinner item since it’s cost-effective and delicious, so why not take the day to celebrate this roast bird?

I tend to cook my bird simply, as in take a clean chicken, drizzle some olive oil all over the chicken and sprinkle liberally with salt, pepper, finely grated lemon zest (of a whole lemon) and fresh thyme. Roast it at 350 degrees F until it’s cooked through (about 45 minutes to an hour). You can gussy it up like many restaurant chefs like stuffing it with black truffles, foie gras or drape it with bacon. (Not all in one bird or that would be too many things going on.)

Coconut curry chicken pot pie

If you have leftovers with your roast chicken, you may certainly make a delicious chicken sandwich, layered with thinly sliced avocado, crisp bacon, fresh lettuce and tomato. You can make soup with the chicken. Curry. Chicken pot pie. Pulled chicken meat and make a substantial quinoa salad tossed in with fresh tomatoes and crunchy vegetables. Chicken salad mixed with a hummus-based dressing.

The limit is your imagination with chicken and you can stretch that chicken to feed you for a few days.

By the way, to celebrate National Rotisserie Chicken Day, the good people of Boston Market is willing to give away a $25 gift card. Just comment below what’s your favorite way to eat your roast chicken and I’ll choose a winner by Friday, June 5th at 8 PM EDT. Good luck!

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  1. David

    I like roast chicken served with macaroni and cheese and mashed potatoes. I usually prefer country gravy, but with roasted chicken I like brown gravy.

  2. Kristin G

    I love to eat roast chicken with some healthy veggies. It’s always filling and delicious. I also love to put it in chicken pot pie. The roast chicken gives it soo much flavor.

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