Rotisserie Chicken Recipe
Unveil the secret to an irresistibly juicy and flavorful chicken dinner with this Mediterranean-style rotisserie chicken recipe. This isn't just another chicken recipe; it's an experience—a culinary trip around the Mediterranean right from your kitchen. The aroma of fresh herbs, the tang of lemon, and the juiciest chicken you may ever cook—this succulent, juicy chicken with a crispy skin that speaks for itself. Make a couple for a weekend gathering, or toss one on the rotisserie tonight for an easy family meal.
Servings: 5 servings
Calories: 335kcal
Ingredients
- 1 whole chicken about 4-5 pounds
- 1 lemon quartered
- 1 head of garlic halved
- 1 teaspoon olive oil optional: see note in the prep steps
- fresh rosemary sprigs
- fresh thyme sprigs
- kosher or sea salt
Instructions
Preparation Steps
- Gather all the tools and ingredients to make rotisserie chicken.
- Quarter the lemons.
- Cut garlic head into half.
Cooking Instructions
- Prep the chicken: Remove the giblets, rinse the chicken, and pat it completely dry. Sprinkle salt all over the skin.
- Optional: you can lightly spray the skin of the chicken with olive oil if you choose. It is not necessary, but it can help to crisp the skin.
- Preheat rotisserie: Get that rotisserie heated up based on your device's instructions. (see the section below)
- Stuff the cavity: This is where the magic happens. Insert lemon quarters, garlic, and a handful of fresh rosemary and thyme into the chicken cavity.
- Secure & cook: Fasten the chicken securely on the rotisserie rod and cook for 75 to 90 minutes. The duration will depend on whether the chicken is cold, its weight, and heat from the rotisserie oven or grill.
- Check for doneness: An instant-read thermometer ensures the internal temperature reaches 160°F (71°C). Check the thigh meat, as this will cook more slowly than the breast meat.
- Rest & serve: Let the bird rest for 10 minutes before you start carving.
Notes
- Why Stuff with Lemons & Herbs: The lemon and herbs infuse the chicken from the inside, offering a citrusy and aromatic depth that's deeply Mediterranean. If you only have rosemary or thyme, don't worry... add what you have, and it will be delicious. Fresh herbs work best for this recipe!
- Why No Dry Rub?: This recipe lets the salted skin and fresh herbs do the talking. The lemon and garlic stuffed inside the chicken will infuse the meat with tangy and aromatic flavors.
- Avoid Burning: Keep an eye on the heat as your chicken cooks on the rotisserie. Burned skin is a real bummer. This is also why I do not add butter or spices to the skin of my rotisserie chickens, as the milk fats and spices tend to burn more quickly. To avoid burning, you could separate the skin from the bird and place both the spices and/or butter under the skin, but it just seems like a lot of work to me!
- Check for Doneness: An instant-read thermometer is your best friend. Don't rely solely on cooking time. Use a thermometer to check the internal temperature.
- Resting is Key: Resting the chicken allows the juices to redistribute, making your chicken moist and flavorful.
- Roasting Vegetables: Whenever I make a rotisserie chicken, I roast potatoes for my family (they do not follow the low-carb lifestyle) and add cauliflower and broccoli for me. The juices driping from the chicken infuse so much flavor, making a meal that is incredibly easy to make and clean up!
- Storage & Reheating: please see the section in the blog post about this.
Nutrition
Serving: 1serving | Calories: 335kcal | Carbohydrates: 2g | Protein: 29g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 114mg | Sodium: 107mg | Potassium: 320mg | Fiber: 1g | Sugar: 1g | Vitamin A: 218IU | Vitamin C: 14mg | Calcium: 23mg | Iron: 2mg
