Ingredients for Herbed Rotisserie Chicken
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How to Make Herbed Rotisserie Chicken
- Preheat your oven to 450°F (232°C) using the broil or top heat setting.
- Remove giblets from chicken cavity. Rinse the cavity thoroughly and pat completely dry with paper towels.
- In a bowl, combine 2 tablespoons olive oil, 1 tablespoon dried herbs (such as rosemary, thyme, and oregano), 1 teaspoon salt, and 1/2 teaspoon black pepper. Gently loosen the skin from the chicken breast, and smear half of the herb mixture under the skin. Rub the remaining mixture all over the chicken skin.
- Cut one lemon in half and squeeze the juice into the chicken cavity. Stuff the lemon halves inside the cavity.
- Tuck the wings behind the back and tie the legs together using kitchen twine.
- Place the chicken on your rotisserie rod (ensure it's properly secured) and place a drip pan below in your oven to catch drippings. Roast for 20 minutes at 450°F (232°C).
- Reduce oven temperature to 350°F (177°C) and continue cooking for approximately 50 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Use a meat thermometer to ensure it's cooked through.
- Let the chicken rest for 10 minutes before carving and serving.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
0g
Fat
32g
Carbs
1g
