Rotisserie flavored chicken strips with veggies
Hello! This Country Girl had one of the worst seizures I’ve ever had the other day. My Man was out of town for his Oklahoma National Guard drill weekend. I was exhausted afterwards, so I laid around most of the day. I had promised The Girl Child that I would make rotisserie chicken tenders for her and that was still my plan. I had all the ingredients, and it’s a simple sheet pan dinner. I figured I could handle it. My Man was coming home that evening and I knew he would be hungry. A simple, filling and easy dinner checked all the boxes. Easy for me because I didn’t feel good, The Girl Child got what she wanted and My Man would get full.
When My Man got home I was going to fix dinner when he announced, “I’ll cook!” When I told him what I was going to fix, he told me I could sit at the island and tell him what to do.
Oh boy…
Let me just say that it was an eye opening experience to watch him make one of my recipes. He has a very different cooking style than I do. I kept commenting about that to him and he said, “it will give you something to write about in your blog.” And here we are…
I came up with this recipe one day when I was craving rotisserie chicken. I had chicken tenders in the freezer, so I decided to try to make them taste like the rotisserie chicken I was craving.
The smell of rotisserie chicken in the store always makes me hungry. I don’t think it’s the rotisserie process of cooking the chicken that I was craving. It was that flavor. I started playing around with spices until I came up with a blend that had that rotisserie chicken aroma and flavor I was looking for.
I decided to make this an easy sheet pan meal. I could make my chicken and veggies all at once. Easy peasy. Easy to cook, easy to clean up.
Here’s what you’ll need:
2 lbs chicken tenders (or slice 3 large chicken breasts into tenders)
Veggies (fresh or frozen) (I used 1/2 bag frozen broccoli florets, 1/2 bag frozen sliced bell peppers and 12 fresh pearl onions)
1 cup butter (melted) for the chicken
1/4 cup butter (melted) for veggies
3 tsp smoked paprika
1 1/2 tsp onion powder
2 tsp garlic powder
1 tsp thyme
1 tsp garlic pepper
1/4 – 1/2 tsp cayenne
1 tsp salt
Water and salt for brining
Start by placing your chicken tenders in a large bowl of warm water. Add a handful of salt. Allow your tenders to brine for 30 minutes. This will keep them from drying out while baking. They will come out fork tender and juicy.
Preheat your oven to 350°
Put your veggies of choice in a large bowl and pour 1/4 cup of melted butter over them. Give them a stir to coat. Choose whatever veggies you and your family enjoy. Fresh or frozen is fine.
Gather your seasonings. I keep an empty spice bottle with a shaker top on it to put my spice mixtures in. It just makes it easier to sprinkle it. Combine your spices in a small bowl, or put them in your spice shaker and give them a good shake to combine.
Remove your tenders from the brine. Rinse them and pat them dry.
Line a baking sheet with parchment paper.
Arrange your tenders on the baking sheet. Brush each tender liberally with melted butter on both sides.
(If you have leftover butter pour it over your veggie mixture)
Sprinkle each tender with seasoning mixture. Pat the seasoning into the tender on all sides, coating evenly.
Cover your tenders evenly with your veggie mixture. Sprinkle any remaining seasoning over veggies.
Bake for 20-25 minutes, until your chicken tenders reach an internal temperature of 165°.
When tenders are done, turn off the oven and allow them to rest in the oven for 5 minutes.
Call the family to the table and enjoy!
Thanks for stopping by!
Rotisserie Flavored Chicken Tenders and Veggies
Ingredients
- 2 lbs chicken tenders or slice 3 large chicken breasts into tenders
- Veggies fresh or frozen (I used 1/2 bag frozen broccoli florets, 1/2 bag frozen sliced bell peppers and 12 fresh pearl onions)
- 1 cup butter melted for the chicken
- 1/4 cup butter melted for veggies
- 3 tsp smoked paprika
- 1 1/2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp thyme
- 1 tsp garlic pepper
- 1/4 – 1/2 tsp cayenne
- 1 tsp salt
- Water and salt for brining
Instructions
- Start by placing your chicken tenders in a large bowl of warm water. Add a handful of salt. Allow your tenders to brine for 30 minutes. This will keep them from drying out while baking. They will come out fork tender and juicy.
- Preheat your oven to 350°
- Put your veggies of choice in a large bowl and pour 1/4 cup of melted butter over them. Give them a stir to coat. Choose whatever veggies you and your family enjoy. Fresh or frozen is fine.
- Gather your seasonings. I keep an empty spice bottle with a shaker top on it to put my spice mixtures in. It just makes it easier to sprinkle it. Combine your spices in a small bowl, or put them in your spice shaker and give them a good shake to combine.
- Remove your tenders from the brine. Rinse them and pat them dry.
- Line a baking sheet with parchment paper.
- Arrange your tenders on the baking sheet. Brush each tender liberally with melted butter on both sides.
- (If you have leftover butter pour it over your veggie mixture)
- Sprinkle each tender with seasoning mixture. Pat the seasoning into the tender on all sides, coating evenly.
- Cover your tenders evenly with your veggie mixture. Sprinkle any remaining seasoning over veggies.
- Bake for 20-25 minutes, until your chicken tenders reach an internal temperature of 165°.
- When tenders are done, turn off the oven and allow them to rest in the oven for 5 minutes.