Herb-Infused Rotisserie Chicken is a delightful twist on classic rotisserie. Infused with fresh herbs and zesty lemon, it delivers a burst of flavor that elevates any meal. Perfect for any occasion, this recipe is both simple and satisfying.
Chicken is the star of the show, providing a juicy and tender base for our flavors. Olive oil helps to crisp the skin while sealing in moisture. Salt and black pepper are essential for seasoning, enhancing the natural flavors of the chicken. Lemon adds a bright, zesty tang, while garlic brings a warm, savory depth. The herbs – rosemary, thyme, and basil – infuse the chicken with earthy, fragrant notes.
This chicken pairs beautifully with roasted vegetables or a fresh green salad. Consider serving it alongside a creamy mashed potato or a light, citrusy quinoa salad to complement the flavors of the chicken.
First, preheat your rotisserie oven to medium heat. This ensures the chicken cooks evenly from the start. While it’s heating, take your chicken and pat it dry with paper towels. A dry surface helps the skin get nice and crispy.
Next, rub the chicken all over with olive oil, salt, and black pepper. This not only seasons the chicken but also adds a lovely crisp to the skin. Now, take your lemon quarters and minced garlic and stuff them into the cavity of the chicken. This will infuse the meat from the inside out as it cooks.
Use kitchen twine to tie the chicken legs together. This helps it cook more evenly and looks neat too. In a small bowl, mix your chopped rosemary, thyme, and basil. Gently lift the skin of the chicken and spread the herb mixture underneath. It’s a little trick to get those flavors really into the meat.
Secure the chicken on the rotisserie rod and make sure it's tightly fastened. Pop it in the rotisserie oven and let it cook for about 90 minutes. You’ll know it’s done when the internal temperature hits 165°F. Once cooked, let it rest for 10 minutes before carving. This resting time allows the juices to redistribute, keeping the meat juicy.
Share