Chicken Basted Deli Rotisserie Chicken on a Spit
Experience the ultimate homemade rotisserie with this Chicken Basted Deli Rotisserie Chicken on a Spit recipe—perfectly seasoned, tender, and bursting with flavor! This restaurant-quality dish starts with a succulent 4-pound whole chicken seasoned with a tantalizing blend of paprika, garlic powder, thyme, and oregano for a smoky, herbaceous aroma. Stuffed with fresh lemon, butter, and parsley, the chicken is expertly roasted on a rotisserie spit, ensuring every bite is juicy and evenly cooked. The addition of a rich, buttery chicken stock baste elevates the flavor profile, creating a golden, crispy skin that’s irresistibly savory. Whether you’re hosting a backyard barbecue or treating your family to a comforting dinner, this rotisserie chicken pairs beautifully with roasted vegetables, buttery mashed potatoes, or a fresh garden salad. With its impressive presentation and mouthwatering taste, this recipe is sure to become your favorite crowd-pleaser!
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Recipe Information
Ingredients
- 4 lbs Whole chicken
- 2 tbsp Salt
- 2 tsp Black pepper
- 1 tbsp Paprika
- 1 tbsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Dried thyme
- 1 tsp Dried oregano
- 2 tbsp Olive oil
- 4 tbsp Unsalted butter
- 1 whole Fresh lemon
- 2 tbsp Fresh parsley
- 1 cup Chicken stock
Instructions
Rinse the whole chicken under cold water and pat it dry with paper towels. Remove any giblets from the cavity if present.
In a small bowl, combine salt, black pepper, paprika, garlic powder, onion powder, dried thyme, and dried oregano.
Rub the olive oil all over the chicken, followed by the spice mixture, ensuring it's evenly coated on all sides and inside the cavity.
Cut the lemon in half, and place the halves along with 2 tablespoons of butter and 1 tablespoon of chopped parsley into the chicken cavity.
Secure the chicken on the rotisserie spit by threading the spit through the cavity and firmly tightening the forks to hold the chicken in place.
Preheat your rotisserie or grill to medium heat, approximately 375°F (190°C). If using a grill, ensure that you’ve set it up for indirect heat cooking.
Attach the spit to the rotisserie mechanism and turn on the rotisserie motor to start rotating the chicken.
Melt the remaining 2 tablespoons of butter in a small saucepan over low heat. Add the chicken stock and 1 tablespoon of chopped parsley, stirring well to combine. Use this mixture to baste the chicken every 20 minutes as it cooks.
Cook the chicken for 1.5 hours or until the internal temperature reaches 165°F (74°C) when measured at the thickest part of the meat (avoid touching the bone).
Turn off the rotisserie and carefully remove the spit. Let the chicken rest for 10-15 minutes before carving.
Slice and serve the chicken with your favorite sides. Enjoy the juicy, flavorful creation!
Nutrition Facts
Calories |
861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.2 g | 69% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 290 mg | 97% | |
| Sodium | 2213 mg | 96% | |
| Total Carbohydrate | 4.0 g | 1% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 0.8 g | ||
| Protein | 84.6 g | 169% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 74 mg | 6% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 757 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
