We recently got a countertop convection oven with a rotisserie, and this is our new favorite. Such crispy skin and moist meat!
It’s pretty easy to do; season the chicken, put it on the spit, tie up any floppy bits like legs and wings, then set it and walk away for an hour and a half.
Much tastier than store bought, and you can control the seasoning and ingredients. We pay about $5 for either a rotisserie or raw chicken, but the raw one turns into twice as many meals.
I found a recipe for chicken gyros today, can hardly wait to make them!
Looks delish! I know just what you mean about the store bought ones only making for one meal while homecooked end up being several. Funny how that works.
Chicken gyros are my fave! We live or counter top cooker too! It’s the greatest kitchen appliance we own
Ooh, would you share your gyros recipe? Do you make your own pita?
I buy pitas and tzatziki from the store. It’s really just seasoned up chicken pitas
Do you layer the chicken to make a gyros roast and cook it yourself, or just use cooked chicken?
I do layer the chicken on a skewer with an onion on the bottom, roast it, and carve it
Thanks, that sounds like the recipe I found.
Looks yummy. I read an article about why store bought rotisserie chicken is so cheap. They use chicken that’s close to expiring. I don’t know if that’s true, but I never buy it anymore.
This is the chicken gyros recipe I’m going to try, in case anybody else wants inspiration.
It doesn’t require a rotisserie; instead, you layer the meat on a bamboo skewer held upright by an onion half. https://foodiesterminal.com/authentic-greek-chicken-gyros-recipe/#wprm-recipe-container-6200
My favorite is the crispy bits outside, so I’m thinking about laying the chicken flat and broiling it.
I used that recipe today. It was delicious, with these considerations:
it was too wet to broil well, so it baked in a single layer instead of stacked.
I would cut the oil waaaay back, by 3/4 or more.
That’s a lot of chili flakes; I used about 1/3, and it was pleasantly spicy.
Ugh, coriander; fancy name for cilantro seeds. Left them out.
Made pita for the first time; it didn’t form pockets, but tasted good.
I even made Tzatziki sauce, with several substitutions; full fat Greek yogurt, dried dill, bottled lemon juice, and no cucumber.
Looks great! I bet you have the same convection oven with rotisserie as I do. Ours stays in the camper, but I will bring it in now and again to do a chicken or pork loin.