Rotisserie Chicken with 1770 Sauce

Olivia Cooper

May 4, 2018

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Dinners with Ease

store bought meets homemade

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Supermarket rotisserie chicken might be every non-cook’s best kept secret. Toss its aromatic, tender meat as is into a wrap or marinade shredded meat and nuts with mayonnaise for an easy chicken salad for a quick lunch. Serve its golden roasted legs and thighs with a side of veggies and you’ve got dinner. The options are truthfully endless!

While rotisserie chicken inherently requires little-to-no cooking, it also needs a little something extra to satisfy. Enter: 1770 House. Famous for a meatloaf that’s tender and delicious on its own, its signature Garlic Sauce slathered atop is what makes this comfort dish extra decadent and sought after.  An herby, garlicky, slightly salty sauce that requires very little preparation but has major impact? Surely this winning combination could take rotisserie chicken to the next level. And, it does.

This sauce will turn any protein into a work of art. Even better, double the ingredients for larger batches and store this secret weapon for future meal assembly. *Bonus* No-pro meal-prep tip: place raw asparagus or vegetables, sauce, and chicken in a microwave safe container. Heat altogether for 1-2 minutes for an easy work lunch.


Rotisserie Chicken with 1770 House Sauce

1 store bought rotisserie chicken
8-10 roasted asparagus or vegetables of choice
Chopped parsley for garnish
Crumbled feta (optional)

Garlic Sauce:

3/4 cup good olive oil
10 garlic cloves, peeled
2 cups chicken stock, preferably homemade
3 tablespoons unsalted butter, at room temperature
Kosher salt and freshly ground black pepper



1. Prep the garlic sauce. Combine the oil and garlic in a small saucepan and bring to a boil. Lower the heat and simmer for 10 to 15 minutes, until lightly browned. Be careful not to burn the garlic or it will be bitter. Remove the garlic from the oil and set aside. (I save the oil for vinaigrettes.) 

Combine the chicken stock, butter and cooked garlic in a medium saucepan and bring to a boil. Lower the heat and cook at a full boil for 35 to 40 minutes, until slightly thickened. Mash the garlic with a fork, whisk in 1/2 teaspoon salt and 1/4 teaspoon pepper, and taste for seasonings. Spoon the warm sauce over the meatloaf.

2. To assemble: serve sliced rotisserie chicken with asparagus or roasted vegetables of choice. Slather with garlic sauce and top with garnishes.



Olivia Cooper


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