What can you do with a rotisserie chicken?

j0182710Normally, I roast my own chicken, but this weekend just didn't give me the time. I went to the grocery store and saw that they were now selling beautifully golden brown rotisserie chickens and I bought one thinking that we could just enjoy it all weekend with leftovers for soup! Sunday night came around and I couldn't bear to just serve it unadorned. I think that I may have stumbled onto the easiest "roast chicken" recipe ever. If I hadn't been honest with my husband he would have thought that I had roasted the chicken myself! But the end result was beautiful and delicious enough that I would have (and will!) served it to anyone! All this recipe needs to complete it is some warm wonderful bread ,a lovely salad with some dry bleu cheese and a chilled white wine, perhaps a French Viognier.
All you need for this is about 8 new potatoes quartered, a bag of those little carrots that are ready for anything, a sliced and diced leek (large)and a sliced onion.
Place all of these vegetables in a roasting pan and lace them profusely with garlic infused olive oil and salt and pepper. Add one can of good chicken broth and half of a stick of butter and set into the oven. It takes about 1 hour at 350 degrees for the vegetables to roast to perfection, and you need to baste them periodically. You will know that they are done when they are caramelized and golden brown.
Take the pan out of the oven and push all of the vegetables around the outside and place the rotissirie chicken in the middle as if it had been there all along! Baste with the pan juices and spoon a little jelly (I use apple, chardonnay and cinnamon jelly) on it. Then pick a little fresh rosemary from the garden or pot and sprinkle it all around the vegetables. Baste the whole thing again with the pan juices and set it back into the oven for about 15 minutes (no more!). This chicken comes out glazed and beautiful, so be ready to receive many compliments! Of course no one needs to know how simple it was to create...