Rotisserie-Style Chicken

with cheddar, broccoli, and rice casserole

$9.95 per serving

Prep & Cook Time: 45-55 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat, Soy

A note about serious food allergies

Rotisserie chicken is traditionally cooked on a spit over a fire... who has the time or energy to do that? (Also, we don't send matches or kindling in our box.) This rotisserie-style chicken gives you all the smoky flavor without the hours of waiting or the work of turning a spit. Paired with a hearty cheddar broccoli rice casserole, this meal is perfect for a cold winter night. Roasting fire optional.

In Your Box (serves 2)

  • 1 Shallot
  • 5 oz. Broccoli
  • 2½ tsp. Rotisserie Chicken Seasoning
  • Info
    1 oz. Cheese and Garlic Croutons
  • 2 Bone-in Skin-On Chicken Breasts
  • ¼ cup Parboiled White Rice
  • Info
    3 fl. oz. Heavy Whipping Cream
  • Info
    3 oz. Cheddar Cheese Slices
  • Info
    2 tsp. Chicken Demi-Glace
  • Nutrition (per serving)

  • Calories
    924
  • Carbohydrates
    38g
  • Fat
    56g
  • Protein
    64g
  • Sodium
    1199mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Oven-Safe Casserole Dish
  • 1 Small Bowl
  • 1 Small Pot
  • 1 Medium Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Place prepared baking sheet into oven to preheat. Peel and slice shallot into very thin rounds. Cut broccoli florets into bite-sized pieces. In a small bowl, make seasoned oil by combining 2 tsp. seasoning blend (reserve remaining for sauce) with 1 Tbsp. olive oil. Crush croutons into coarse crumbs. Rinse chicken and pat dry.

  • Step 2 - Cook the Chicken
    2

    Cook the Chicken

    Carefully remove baking sheet from oven. Spray baking sheet with cooking spray and place chicken on it, skin side down. Brush half the seasoned oil (reserve remaining for skin side) on chicken. Place on bottom rack of oven and bake until chicken is lightly browned and reaches a minimum internal temperature of 165 degrees, 16-20 minutes. Remove from oven, flip chicken, and turn broiler on high. While chicken cooks, cook broccoli rice.

  • Step 3 - Make the Cheddar Broccoli Rice
    3

    Make the Cheddar Broccoli Rice

    Place a small pot over medium heat. Add 1 tsp. olive oil and shallots to hot pot. Cook until slightly softened, 2 minutes. Add rice and ¾ cup water to pot. Bring to a boil. Reduce to simmer, cover, and cook until rice is tender, 12-15 minutes. Stir in cream and ⅓ cup water. Increase heat to medium-high and bring to a boil. Add broccoli and cook, stirring occasionally, until tender, 3-4 minutes. Remove from burner and season with ¼ tsp. salt. Tear cheddar slices into large pieces and stir into pot until melted.

  • Step 4 - Broil Broccoli Rice and Chicken
    4

    Broil Broccoli Rice and Chicken

    Place chicken under broiler until skin is crispy and browned, 2-3 minutes. Remove from broiler, brush remaining seasoned oil on skin side of chicken, and rest 2-3 minutes. Replace foil on baking sheet. Add cheese and broccoli mixture to prepared casserole dish (or two individual small casserole dishes). Sprinkle crushed croutons on top. Set on prepared baking sheet and place under broiler until golden brown, 1-2 minutes.

  • Step 5 - Make the Sauce
    5

    Make the Sauce

    Place a medium pan over medium-high heat. Add ¼ cup water, remaining seasoning blend, demi-glace, and any accumulated juices from resting chicken. Bring to a boil and reduce by half, 2-4 minutes.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Serve chicken on plate with sauce and cheddar broccoli rice.