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.
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.
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.
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.