rotisserie
Example Sentences
Examples are provided to illustrate real-world usage of words in context. Any opinions expressed do not reflect the views of Dictionary.com.
See Examples For:
Another reader wrote to me about how they once walked into a store to get a rotisserie chicken and walked out with a shed.
From The Wall Street Journal ● Sep. 28, 2026
I tossed it with store-bought ravioli and shredded rotisserie chicken warmed in olive oil, put peas on the side, and waited for the part where I needed to fix something.
From Salon ● Sep. 20, 2026
In 2015, the company voluntarily recalled a celery-and-onion blend used in a rotisserie chicken salad at Costco due to potential E. coli contamination.
From The Wall Street Journal ● Jul. 18, 2026
I came across recipes for a viral rotisserie chicken bag salad all over my social media feeds, and it’s completely changed how I meal prep for the week.
From Salon ● Jun. 29, 2026
A rotisserie chicken, a couple of plastic tubs of things covered in mayonnaise, a watermelon wedge, a couple of bottles of Polar Seltzer, and a bakery bag of cookies.
From "The Line Tender" by Kate Allen
Between grocery store rotisseries and home-cooked birds, we roast a lot of chicken in the United States, but processors cut their heads off so we don’t have to look them in the face.
From Washington Post ● Oct. 6, 2022
And when 24-hour shopping channels came in, he was there too, guest-selling on QVC; he once sold $1 million worth of rotisseries in an hour.
From Los Angeles Times ● Aug. 10, 2021
Waitrose cafes and rotisseries will be temporarily shut to help stores cope with increased demand in other areas.
From The Guardian ● Mar. 19, 2020
But roast chickens are not much harder, if you can get the setup right—as proved by the city’s many underrated Peruvian restaurants, which turn them out from rotisseries with astonishing speed.
From The New Yorker ● Mar. 22, 2019
Restaurants hereabouts are commonly named "La Parisienne," or something like that, or are called "rotisseries."
From Walking-Stick Papers by Robert Cortes Holliday
Credit goes to chef Nate Anda, who dreamed up the dish: After a 12-hour brine, the chicken is rotisseried for two hours and then fried for two and a half minutes.
From Washington Post ● Apr. 2, 2015
