Rotisserie Chicken Lemon Flavored
Infused with the bright, zesty flavor of fresh lemons and aromatic herbs, this Rotisserie Chicken Lemon Flavored recipe is a showstopper that’s perfect for any occasion. Featuring a 4-pound whole chicken marinated in a blend of olive oil, paprika, onion powder, and garlic, and stuffed with juicy lemon quarters, fresh rosemary, and thyme, this dish ensures every bite is bursting with savory citrus goodness. Whether prepared on a rotisserie for that golden, crisp exterior or roasted in the oven for a juicy, tender finish, this recipe comes together effortlessly with just 20 minutes of prep time. Topped with lemon slices for a caramelized glaze and paired with the natural juices from the roasting process, it’s a versatile main course that pairs beautifully with roasted vegetables, creamy mashed potatoes, or a crisp green salad. Perfectly seasoned and visually stunning, this easy-to-follow recipe is your go-to for a flavorful and crowd-pleasing dinner.
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Recipe Information
Ingredients
- 4 pounds Whole chicken
- 2 whole Lemon
- 6 pieces Garlic cloves
- 3 tablespoons Olive oil
- 3 sprigs Fresh rosemary
- 3 sprigs Fresh thyme
- 1.5 teaspoons Salt
- 1 teaspoons Black pepper
- 1 teaspoons Paprika
- 1 teaspoons Onion powder
- 2 cups Water
Instructions
Preheat your rotisserie oven to 375°F (190°C). If using a regular oven, preheat to the same temperature and prepare a roasting pan with a rack.
Rinse the whole chicken under cold running water and pat dry with paper towels. Ensure the cavity is clean.
Slice one lemon into thin rounds and set aside. Cut the second lemon into quarters.
Smash the garlic cloves with the side of a knife, leaving them slightly intact.
Rub the inside of the chicken's cavity with 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and one sprig each of rosemary and thyme.
Stuff the cavity with the lemon quarters, smashed garlic cloves, and the remaining rosemary and thyme sprigs.
In a small bowl, mix olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, paprika, and onion powder to form a marinade.
Rub the marinade generously over the entire exterior of the chicken, ensuring even coverage.
Secure the chicken onto the rotisserie spit, tucking the wings under and tying the legs together with kitchen twine for stability. If roasting in a regular oven, place the chicken breast-side up on the rack in the roasting pan.
Arrange the sliced lemon rounds on top of the chicken. If using a regular oven, pour 2 cups of water into the bottom of the roasting pan to keep the chicken moist.
Place the chicken in the rotisserie or oven. Cook for about 90 minutes, or until the internal temperature reaches 165°F (75°C) when measured in the thickest part of the thigh without touching the bone.
Carefully remove the chicken from the rotisserie or oven and let it rest for 10–15 minutes to retain its juices.
Carve and serve warm. Garnish with additional lemon slices or fresh herbs if desired.
Nutrition Facts
Calories |
724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.5 g | 74% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 3715 mg | 162% | |
| Total Carbohydrate | 22.7 g | 8% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 3.2 g | ||
| Protein | 37.9 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 150 mg | 12% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 761 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.
