Rotisserie-Style Whole Chicken
Golden, glistening, and infused with succulent flavors, this classic rotisserie-style roasted chicken offers juicy, herb-perfumed meat under crispy skin, just like Sunday dinner at grandma’s. Easy, budget-friendly and versatile for family meals or meal prep.
Ingredients
- 1 whole chicken about 4 to 5 pounds
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Zest of 1 lemon
- 2 tablespoons olive oil
- 4 cloves garlic smashed
- 1 lemon halved
- Fresh rosemary sprigs for cavity
Instructions
- Remove the giblets from the chicken cavity and pat the entire bird dry using paper towels.
- In a small bowl, combine kosher salt, black pepper, paprika, garlic powder, onion powder, thyme, rosemary, and lemon zest to create a dry rub.
- Rub the olive oil all over the chicken, then coat generously with the spice mix, pressing it into the skin and cavity.
- Stuff the cavity with halved lemon, smashed garlic cloves, and fresh rosemary sprigs.
- Tie the legs together with butcher’s twine and tuck the wings under the bird to ensure even cooking.
- If using a rotisserie grill, secure the chicken onto the rotisserie spit according to your grill's instructions. If using an oven, secure it on the rotisserie rod and place it in a preheated 375°F oven.
- Cook for 1 hour 30 minutes or until the thickest part of the thigh reads 165°F on a meat thermometer and juices run clear.
- Remove from heat and let rest for 10 to 15 minutes before carving.
- Serve warm with your favorite sides.
Nutrition
Calories: 360kcalCarbohydrates: 1gProtein: 35gFat: 24gSodium: 680mg
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