Recipe: Clean and Gluten Free Rotisserie Chicken

chickendinner
Clean Rotisserie Chicken

Maybe I should have called this Fauxtisserie Chicken because it tastes like it but without cooking it the same way!

I’ve been pretty bored with our options lately at home and feel a rut coming on with dinners. In order to stop it, I found some ideas for clean gluten-free dinners and I’ll post them as we go each week. The first one was a home run and I’m thrilled to tell you about it!

I wanted to get a rotisserie chicken but I think we need to open our eyes to the hormones in those chickens and fillers to make them so cheap at the grocery stores. I guess technically this is a baked chicken but it looked and tasted just like a rotisserie so I’m going to call it that!

So, I ran over to Trader Joe’s to see what they had in the store that day. I found a small, organic, young chicken which weighed about 4.5 pounds. A little big for Aaron and I but I figured it would make great left overs.

Here’s how I made it

Ingredients

-Small Chicken – preferable hormone free and organic
-4 Tablespoons of coconut oil
-2 Tablespoons of fresh rosemary
-2 Garlic pieces – chopped or minced
-3 Tablespoons of unsalted grassfed butter – we use Kerrygold
-2 Tablespoons of lemon juice

  1. Preheat the oven to 350 degrees
  2. Clean the chicken with water and then put it in an oven save dish or roasting pan. I used a clear pyrex baking dish because that’s all I have to work with.
  3. In a small saute pan – I threw it on low heat and mixed the coconut oil, garlic, rosemary, lemon juice and butter for about 5 minutes to let the flavors mix together
  4. Once the chicken was clean I put it in the glass pan and grabbed a marinade brush to rub the dressing all over the chicken making sure it covered the whole surface and I poured the rest inside the chicken.
  5. Cook the chicken for 25-30 minutes per pound. My 4.5 pound chicken was done in about 75 minutes
  6. We let it cool for about 1o minutes prior to cutting
  7. It was served with broccolini that I baked and threw some kerrygold butter on after taking it out

I was delightfully giddy when my husband cut into the chicken and the juices streamed into the pan. I don’t care for the skin but it was crispy as you can see from the picture! It was amazing. It’s  very rare I venture out to try new things like this but I must say this was a home run. Something I will make in the future. It only took about 15 minutes to get ready so the cooking time took the longest.

Gluten-Free Desserts – Chocolate Fruit Kebob!

Gluten-Free Desserts:  Fruit Kebobs!
Gluten-Free Desserts: Fruit Kebobs!

This might be the shortest post I’ll ever write. These gluten-free desserts were fabulous and the easiest thing to make! Kids will love them and you will love their low calorie, gluten-free goodness!

Gluten-Free Desserts: Fruit Kebobs

What you need:

Raspberries

Gluten-Free Marshmallows – We used Elyon brand

Gluten-Free Cookies – we used Earth Fare Ginger Snaps

Gluten-Free Chocolate Chips – we used Enjoy Life Mini’s

Skewers

How do you make them?

1. Cut the marshmallows into bite size pieces and alternate a raspberry with a piece of marshmallow.

2. Melt the chocolate in a pan or in the microwave – empty into a small ziplock bag – cut a tiny hole in the corner of the bag and pipe out the chocolate over the kebobs.

3. Crush and sprinkle the cookies on top of the kebobs.

4. Devour!