Crispy Rotisserie Chicken with Sweet Maple-Mustard Glaze and Rainbow Veggie Slaw
This unique rotisserie chicken recipe features a crispy skin coated in a sweet maple-mustard glaze, paired with a vibrant rainbow veggie slaw that adds crunch and color. Perfect for family dinners, this dish is both kid-friendly and appealing to adults, making it a delightful centerpiece for any meal.
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Preheat your oven to 425°F. Rinse the rotisserie chicken under cold water and pat it dry with paper towels.
In a small bowl, mix together 1/4 cup of maple syrup, 2 tablespoons of Dijon mustard, and 1 tablespoon of apple cider vinegar to create the glaze.
Brush the glaze generously over the chicken, ensuring it gets into all the nooks and crannies. Place the chicken on a roasting pan and roast in the preheated oven for 15 minutes to crisp up the skin.
While the chicken is roasting, prepare the rainbow veggie slaw by shredding 1 cup of red cabbage, 1 cup of green cabbage, and 1 cup of carrots.
In a separate bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of honey, and the juice of 1 lime to make the dressing.
Toss the shredded veggies with the dressing until well coated. After 15 minutes, remove the chicken from the oven and baste it with any remaining glaze.
Return it to the oven and roast for an additional 20-25 minutes, or until the internal temperature reaches 165°F.
Let the chicken rest for 10 minutes before carving. Serve the chicken alongside the rainbow veggie slaw for a colorful and nutritious meal.
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