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Rotisserie Chicken with Garlic Thyme Sauce

Revitalize your cold, hard rotisserie chicken by butterflying it and baking it in the oven with the most delicious garlic and thyme sauce.
5 from 1 vote
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Course Dinner

Ingredients
  

  • 1 rotisserie chicken
  • 2 tbsp olive oil
  • 1 small yellow onion diced
  • 2 garlic cloves minced
  • 2 tbsp red wine vinegar
  • 1/2 small lemon just the juice
  • 1 1/3 c chicken stock
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp Dijon mustard
  • 2 tsp Better than Bouillon heaping
  • 1 tbsp honey
  • 1 tsp fresh thyme leaves

Instructions
 

  • Butterfly the chicken by sitting it up vertically with the backbone facing you. Run a sharp knife along either side of the backbone from tail to neck.
  • Make a small cut into the top breast bone and break open the chicken so it can lay flat in a 9x13 dish. Remove skin if desired.
  • Preheat oven to 350 degrees.
  • To a pan set just under medium heat add olive oil and saute diced onions for 10 minutes.
  • Add minced garlic and cook 2 minutes more before adding red wine vinegar, and the juice of half a lemon. Stir and scrape up any brown bits that remain on the bottom of the pan.
  • Add chicken stock, salt, pepper, Dijon mustard, Better than Bouillon chicken base, honey and fresh thyme leaves. Whisk and bring to a boil, turn the heat down and simmer for 3 minutes.
  • Pour sauce over the chicken in the dish. Cover with foil and bake for 20 minutes in the middle rack.
  • Remove and serve or shred. Chicken will fall right off the bone.
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