Avocado Ranch Rotisserie Chicken Recipe

Winner, Winner, Chicken Dinner!

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 

What recipe should we share next? Let us know in the comments!

Snap Kitchen’s Avocado Ranch Rotisserie Chicken Recipe

Makes 4 servings

gluten-free, keto-friendly, paleo, and Whole30 Approved

Ingredients 

• 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 

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! 

 

Rotisserie Chicken – serves 4

Ingredients: 

• 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 

Instructions:

• 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!