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Home › Recipes › Rotisserie chicken with a twist
MainsRotisserie Chicken with Lemon, Mustard and Olive Oil Sauce
A store-bought rotisserie chicken, skinned and dressed in a blended olive oil, lemon and mustard sauce.
By The Pomoni Kitchen · Jump to recipe ·
A store-bought rotisserie chicken becomes dinner for four with one quick blender sauce. Make extra sauce: you will want it for the leftover pasta salad.
Method
- Add the olive oil, lemon juice, mustard, salt and oregano to a blender and blend into a sauce that is not too runny and not too thick.
- Take the chicken (it must be warm) out of its container and remove the skin.
- Slice the breast and arrange the slices on a platter, slightly overlapping.
- Pull the rest of the meat off the bones with two forks and add it to the platter.
- Pour the sauce over the chicken and serve.
Kitchen notes
Serve it over any greens you like: grilled asparagus, chopped lettuce, grated carrot or steamed broccoli.
Say it in Greek
| Word | Greek | Say it | Meaning |
|---|---|---|---|
| Olive oil | ελαιόλαδο | eh-leh-OH-lah-thoh | Olive oil |
| Oregano | ρίγανη | REE-ghah-nee | Oregano, which gives riganada its name |
Καλή όρεξη (Kali orexi, kah-LEE OH-reh-ksee): enjoy your meal.
The oil is the star here, and it’s used raw.
Early-harvest Koroneiki from a single grove in Messinia, Greece, measured at 635 mg/kg total polyphenols by HPLC (Modern Olives, July 2026). That peppery catch at the back of your throat is oleocanthal.
500ml · $75.00250ml · $49.00100ml · $29.00
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Rotisserie Chicken with Lemon, Mustard and Olive Oil Sauce
A store-bought rotisserie chicken, skinned and dressed in a blended olive oil, lemon and mustard sauce.
Ingredients
- 1 rotisserie chicken, fresh and warm
- 8–10 tablespoons extra virgin olive oil
- ¼ lemon, freshly squeezed
- 1–2 tablespoons good-quality mustard (Dijon for a spicier touch)
- ¼ tablespoon good-quality dried oregano
- A pinch of salt
Method
- Add the olive oil, lemon juice, mustard, salt and oregano to a blender and blend into a sauce that is not too runny and not too thick.
- Take the chicken (it must be warm) out of its container and remove the skin.
- Slice the breast and arrange the slices on a platter, slightly overlapping.
- Pull the rest of the meat off the bones with two forks and add it to the platter.
- Pour the sauce over the chicken and serve.
Kitchen notes
Serve it over any greens you like: grilled asparagus, chopped lettuce, grated carrot or steamed broccoli.
Verified olive polyphenols - from a single Greek grove, proven batch by batch. Prove it, then sell it.
O-Liv LLC, doing business as Pomoni · Bettendorf, Iowa
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