Rotisserie Fresh Herb Garlic Chicken
Experience the ultimate in tender, flavorful poultry with this Rotisserie Fresh Herb Garlic Chicken recipe—a masterpiece of juicy perfection infused with aromatic herbs and zesty garlic. This recipe combines the robust flavors of rosemary, thyme, and parsley with the richness of garlic butter, a hint of paprika, and a pop of lemon zest to create a show-stopping centerpiece. Whether prepared on a rotisserie or roasted in the oven, the chicken is basted with its own savory juices to ensure crispy, golden skin and succulent meat. Perfect for Sunday dinners or special occasions, this herb-infused roast pairs beautifully with sides like roasted vegetables or creamy mashed potatoes. With minimal prep and maximum flavor, this recipe is your ultimate guide to mastering the art of rotisserie chicken at home. Keywords: rotisserie chicken, fresh herb garlic chicken recipe, roasted chicken, herb butter chicken, easy chicken dinner.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 5-pound Whole chicken
- 2 tablespoons Fresh rosemary
- 2 tablespoons Fresh thyme
- 2 tablespoons Fresh parsley
- 6 cloves Garlic cloves
- 1 whole Lemon
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 2 teaspoons Salt
- 1.5 teaspoons Black pepper
- 1 teaspoon Paprika
Instructions
Preheat your rotisserie or oven to 375°F (190°C). If using a rotisserie attachment, set it up according to the manufacturer's instructions.
Pat the whole chicken dry with paper towels, both inside and out.
Zest the lemon and set the zest aside. Cut the lemon in half and keep one half for stuffing the chicken cavity.
In a small bowl, combine the finely chopped rosemary, thyme, parsley, minced garlic, lemon zest, softened butter, olive oil, salt, black pepper, and paprika. Mix until it forms a herb garlic butter paste.
Carefully loosen the skin on the chicken breast and thighs without tearing it. Spread the herb garlic butter mixture under the skin and all over the outside of the chicken.
Stuff the chicken cavity with the halved lemon and any leftover sprigs of fresh herbs.
Tie the chicken legs together with kitchen twine to ensure even cooking. Tuck the wings under the body to prevent burning.
Skewer the chicken on the rotisserie spit and secure it with the spit forks. If using a roasting pan, place the chicken breast-side up on a rack inside the pan.
Place the chicken onto the rotisserie or into the preheated oven. Roast for 1 hour and 30 minutes, or until the internal temperature of the thickest part of the chicken (the thigh) reaches 165°F (74°C).
If using the oven, baste the chicken every 20 minutes with the drippings for extra moisture and flavor.
Remove the chicken from the rotisserie or oven and let it rest for 10-15 minutes before carving. This helps seal in the juices.
Slice and serve the chicken with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad. Enjoy!
Nutrition Facts
Calories |
1052 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.1 g | 122% | |
| Saturated Fat | 37.7 g | 189% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 294 mg | 98% | |
| Sodium | 4928 mg | 214% | |
| Total Carbohydrate | 16.6 g | 6% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 1.8 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 130 mg | 10% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 848 mg | 18% | |
*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.
