Herb-Crusted Rotisserie Chicken

🕒 Prep: 15 min
🔥 Cook: 1 hour 30 min
🍽 Serves: 4
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Herb-Crusted Rotisserie Chicken is your ticket to a flavorful, succulent meal that's surprisingly easy to prepare. This recipe combines a fragrant herb rub with the magic of rotisserie cooking to produce a golden-brown, crispy-skinned chicken that's perfect for any occasion.

Ingredients for Herb-Crusted Rotisserie Chicken

The star of this dish is, of course, the whole chicken. Choose a bird that's around 4-5 pounds for even cooking. The olive oil helps the skin crisp up while keeping the meat moist. A mix of kosher salt and black pepper brings out the natural flavors, while dried rosemary, thyme, and oregano add an earthy, aromatic touch. Lemon slices and smashed garlic cloves stuffed inside the cavity infuse the chicken with subtle citrusy and garlicky notes.

Tips & Tricks

  • For extra crispy skin, make sure the chicken is as dry as possible before adding the oil and herbs.
  • Using a meat thermometer is the best way to ensure your chicken is perfectly cooked.
  • If your rotisserie has a drip pan, add some water to it to prevent any drippings from burning.

Serving Suggestions

This herb-crusted rotisserie chicken pairs wonderfully with roasted vegetables, such as carrots and potatoes, which can be cooked simultaneously in the oven. For a lighter side, consider a fresh green salad with a citrus vinaigrette to complement the lemon in the chicken.

Frequently Asked Questions

Can I use fresh herbs instead of dried?
Yes, you can use fresh herbs. Just double the amount to account for their milder flavor.
What if I don’t have a rotisserie oven?
You can roast the chicken in a regular oven on a roasting rack at the same temperature.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Herb-Crusted Rotisserie Chicken Recipe Walkthrough

Start by preheating your rotisserie oven to 375°F. This ensures that when your chicken goes in, it starts cooking immediately and evenly. While the oven heats, rinse your chicken thoroughly under cold water and then pat it dry with paper towels. This step is crucial for achieving that desirable crispy skin.

Next, drizzle the chicken with olive oil. Rub it in with your hands to ensure every part of the skin has a light, even coating. In a small bowl, mix together the kosher salt, black pepper, dried rosemary, thyme, and oregano. Massage this herb mixture all over the chicken, making sure to get into every nook and cranny.

Now, for a burst of flavor from the inside, stuff the cavity of the chicken with lemon slices and smashed garlic cloves. The heat will release their flavors into the meat as it cooks. Carefully secure the chicken onto the rotisserie spit, making sure it's balanced to avoid any wobbles while it spins.

Place the chicken in your preheated oven and roast it for about 90 minutes. Keep an eye on it as it cooks. You’ll know it’s done when the internal temperature reaches 165°F, and the skin has turned a beautiful golden brown. Once it's cooked, carefully remove the chicken from the oven and let it rest for 10 minutes. This rest period allows the juices to redistribute, making for a juicier bird.

Why You'll Love This Recipe

  • Perfectly crispy skin without the fuss of frying.
  • Rich flavors from a blend of aromatic herbs.
  • Easy to prepare with minimal cleanup.
  • Great for impressing guests or a cozy family dinner.

Ingredients

1 whole chicken (4-5 lbs)
2 tbsp olive oil
1 tbsp kosher salt
2 tsp black pepper
1 tbsp dried rosemary
1 tbsp dried thyme
1 tbsp dried oregano
1 lemon (sliced)
3 cloves garlic (smashed)

Step-by-step Instructions

1. Preheat your rotisserie oven to 375°F.
2. Rinse and pat dry the chicken with paper towels.
3. Rub the chicken with olive oil, ensuring an even coat.
4. Combine salt, pepper, rosemary, thyme, and oregano, then rub this mixture all over the chicken.
5. Stuff the cavity of the chicken with lemon slices and smashed garlic cloves.
6. Secure the chicken on the rotisserie spit and place it in the oven.
7. Roast for about 90 minutes or until the internal temperature reaches 165°F, and the skin is golden brown and crispy.
8. Carefully remove the chicken and let it rest for 10 minutes before slicing.

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