At home Rotisserie Chicken (with Herbs)
For this recipe I rubbed the breast meat (under the skin) with an herb mixture of fresh parsley, rosemary, and thyme. Then used the remaining herb mixture to smother the entire interior and exterior of the chicken.
Ingredients
- 1 chicken 3.5 to 4 pounds
- ¼ cup packed chopped parsley
- 1 tablespoon chopped fresh rosemary plus 2 small sprigs
- 1 tablespoon fresh thyme leaves plus 5-7 sprigs
- 4 garlic cloves peeled
- ½ teaspoon freshly ground pepper
- ½ teaspoon kosher salt
- Zest of one lemon
- 1 ounce lemon juice
- 2 ounces olive oil
- ½ a lemon
Instructions
Prepare the Herb Mixture
- Add the parsley, rosemary, thyme, garlic, salt, pepper, lemon zest, and lemon juice into a food processor and blitz until combined. Slowly pour in the olive oil with the motor running.
Preheat the Grill
- Using the infrared top burner (set to medium-low to low), plus one or two bottom burners, preheat the grill to 425°F.
Prepare the Chicken
- Trim any excess fat off the chicken (remove giblets from the cavity). Then gently slide your fingers under the skin of the breast, to loosen the skin from the breast meat (being careful not to rip the skin). Rub the breast meat (under the skin) with some of the herb mixture. Use the remaining herb mixture to smother the entire interior and exterior of the chicken.
- Thread the seasoned chicken onto the rotisserie rod, then stuff the cavity with half a lemon, the rosemary & thyme sprigs. Using kitchen twine tie the legs together to keep everything inside. Fold the wings under the bottom of the chicken and tie with kitchen twine to hold in place. Securely tighten the chicken with the rotisserie forks.
- Carefully place the rotisserie rod onto the grill and turn on the rotisserie.
- Place a sheet pan, foil tray or griddle, directly under the chicken to catch the drippings and avoid flair ups. (I also like to use the chicken drippings to flavour potatoes or vegetables).
- Close the lid and cook the chicken at 425°F for 30 minutes until the skin has begun to brown. (Check the temperature occasional and adjust as required). As the juices begin to bubble on the surface of the skin, use a brush to lightly baste the entire bird for more even browning.
- Lower the heat to 350°F by turning down or turning off some of the bottom burners, allowing the rotisserie burner to continue to crisp up the skin.
- Close the lid and cook for 25 to 30 minutes. Using an instant read thermometer, take the temperature in the thickest part of the breast and then in the thickest part of the thigh (avoiding the bones).
- Adjust the temperature on the rotisserie burner as required to achieve desired level of browning on the skin. Continue to cook until the internal temperature reaches 165°F.
Rest and Serve
- Place the chicken to a sheet pan and let rest for 10 minutes.
- Remove the rotisserie rod and forks and carve.
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Video
Notes
Note: The timing on a rotisserie chicken can vary significantly, based on the size of the chicken and the maintained ambient temperature surrounding the bird. A 3.5-pound bird, cooked with the lid kept closed can cook in about 60 minutes. That same bird cooked while the grill lid is constantly open (for tending to sides like potatoes and vegetables or taking videos), might take as much as an additional 45 minutes.
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