Herbed Rotisserie Chicken
Delight your taste buds with this flavorful Herbed Rotisserie Chicken, a recipe that promises crispy, golden skin and succulent, juicy meat infused with aromatic herbs. Perfect for a weeknight dinner or a special gathering, this dish combines the savory essence of fresh rosemary, thyme, and parsley with zesty lemon and a hint of garlic. The chicken is generously coated with a fragrant herb paste, tucked under the skin for maximum flavor, and cooked to perfection on a rotisserie or in the oven for a beautifully even roast. With minimal prep time and an impressive presentation, this savory masterpiece is as easy to prepare as it is delightful to devour. Pair it with roasted vegetables or a crisp salad for a complete and satisfying meal!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 3-4 lbs Whole chicken
- 3 tablespoons Olive oil
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 3 Garlic cloves, minced
- 1 tablespoon Fresh rosemary, chopped
- 1 tablespoon Fresh thyme, chopped
- 1 tablespoon Fresh parsley, chopped
- 1 Lemon, sliced in half
Instructions
Preheat your rotisserie oven or regular oven to 375°F (190°C).
Pat the chicken dry with paper towels. This will help the skin crisp up nicely during cooking.
In a small bowl, mix together the olive oil, salt, pepper, minced garlic, rosemary, thyme, and parsley to form an herb paste.
Gently loosen the skin of the chicken with your fingers, being careful not to tear it. Rub half of the herb paste under the skin, spreading it evenly. Rub the remaining paste all over the exterior of the chicken.
Stuff the cavity of the chicken with the lemon halves and tie the legs together with kitchen twine to ensure even cooking.
Truss the chicken (optional but recommended) by tying the wings snugly to the body. This helps the chicken cook evenly on the rotisserie.
Secure the chicken onto the rotisserie spit and ensure it’s tightly fastened. Place the spit into the oven or attach it to your rotisserie grill, following the manufacturer's instructions.
Cook the chicken for approximately 1.5 hours, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C) and the juices run clear.
If using a regular oven, place the chicken on a roasting rack in a pan and roast for the same amount of time, basting occasionally.
Remove the chicken from the rotisserie or oven and let it rest for 10-15 minutes before carving. This helps the juices redistribute for maximum flavor.
Carve the chicken, serve warm, and enjoy your perfectly herbed rotisserie chicken!
Nutrition Facts
Calories |
613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.3 g | 68% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 4839 mg | 210% | |
| Total Carbohydrate | 10.7 g | 4% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 1.6 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 69 mg | 5% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 490 mg | 10% | |
*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.
