Garlic Lemon Pepper Rotisserie Chicken Recipes

LEMON-PEPPER ROAST CHICKEN

Steps:

• Preheat the oven to 400 degrees F. Pulse the butter, lemon zest and juice, garlic, thyme, paprika, 2 teaspoons salt and 1 tablespoon pepper in a food processor until smooth.
• Put the chickens on a rimmed baking sheet. Loosen the skin on the breasts and legs with your fingers. Rub about three-quarters of the lemon-pepper butter under the skin, then rub the rest all over the chickens. Refrigerate, uncovered, 2 hours or up to 8 hours before roasting.
• Tie the chicken legs together with twine and tuck the wings under the body; place breast-side up on a rack in a large roasting pan. Pour the wine into the pan and transfer to the oven; roast until the chickens are golden and crisp and a thermometer inserted into the thickest part of the thigh registers 170 degrees F, about 1 hour, 50 minutes. (Tent with foil if the skin browns too quickly.)
• Let the chickens rest 10 minutes before portioning (see below). Season with salt.
• Grab one of the legs with tongs and pull it away from the body; cut through the skin with kitchen shears.
• Pull the leg out and back to pop the joint; remove the leg with the shears. Repeat on the other side.
• Separate the drumsticks from the thighs with the shears.
• Cut off the wings as close to the body as possible.
• Insert the shears into the tail end of the chicken and cut along the breastbone.
• Pull back one of the breasts and cut it off the backbone. Repeat on the other side.

GARLIC-LEMON ROTISSERIE CHICKEN

Steps:

• Gather the ingredients.
• Preheat grill for high heat and arrange for rotisserie cooking . Remove fat found in the chicken cavity.
• Rub chicken with half of the garlic and then with half of the lemon.
• Combine the ingredients for the rub and apply some of it onto the outside of the chicken.
• Place the remaining lemon half and remaining garlic half inside the chicken.
• Truss the chicken.
• Brush the chicken's outside with oil.
• Add the remaining rub mixture on the outside.
• Securely place the chicken onto the spit.
• Cook the chicken until skin is a deep golden-brown color and meat is cooked through, for about 75 to 90 minutes. The internal temperature of the chicken should be between 165 F to 170 F/75 C when an instant-read thermometer is inserted in the thickest part of the thigh away from the bone.
• Transfer the chicken to a large platter and cover it loosely with aluminum foil. Allow chicken to rest for 5 to 7 minutes before carving.
• Enjoy.

SLOW COOKER LEMON PEPPER CHICKEN

Steps:

• Rinse chicken, pat dry with paper towels, and use your fingers to loosen the skin over the breast and thighs.
• Stir butter and lemon pepper in a small bowl and insert seasoned butter beneath the loosened skin using a teaspoon. Push butter from spoon using the skin. Place lemon slice and garlic cloves into the chicken cavity.
• Place chicken into a slow cooker. Rub skin with olive oil and sprinkle seasoned salt, thyme, and cracked black pepper over the bird.
• Cook on High for 3 hours; reduce heat to Low and cook until chicken is very tender and an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads at least 160 degrees F (70 degrees C), 2 to 3 more hours. If desired, cook bird on Low setting 6 to 8 hours.

ROTISSERIE GARLIC CHICKEN

Steps:

• Season the inside cavity of the chicken with about 1 teaspoon seasoned salt or white salt (or to taste) then place 10 whole garlic cloves inside the cavity; truss with skewers then tie legs together with cotton butcher's string.
• Fold the wings under.
• Slice the remaining 4 garlic cloves in half using a knife then slip the 8 halves under the skin of the chicken (you can use less garlic if desired).
• In a bowl whisk/combine melted butter, oil, lemon juice, garlic powder, 1-1/2 teaspoons seasoned salt and paprika.
• Brush the outside of the chicken all over with the melted butter mixture.
• Place in a glass dish; cover with plastic and refrigerate for 5 hours (the butter will harden in the fridge but will melt when cooking, chill no more than 5 hours or the lemon will start to "cook" the chicken).
• Place the chicken on the rotisserie spit/rod.
• Cook until for about 1-1/2 hours or until the chicken is thoroughly cooked.

LEMON PEPPER, GARLIC CHICKEN

Steps:

• To prepare the garlic into a paste, salt each clove and smash with the side of your knife until it appears pasty.
• Mix cloves of garlic paste with olive oil, rosemary, thyme, parsley, zest of both lemons, pepper and fennel seed.
• Put chicken in the bowl with the mixture and allow it to sit in the mixture while you heat up the grill or skillet.
• Cook chicken until juices run clear.
• Squeeze juice of lemons over the chicken when it is almost done.

GARLIC-LEMON ROTISSERIE CHICKEN WITH MOROCCAN SPICES

Steps:

• Set up the grill for rotisserie cooking and preheat to high.
• Remove any lumps of fat in chicken cavity; wash inside and out, and blot dry. Rub chicken all over with half the cut head of garlic, then with half the cut lemon.
• Mix ingredients for rub together. Sprinkle some rub into chicken and place remaining garlic and lemon halves inside. Truss chicken, brush outside with oil, and rub with remaining spice mix. Thread chicken onto spit and secure with prongs.
• Cook chicken until skin is crisp and a deep golden brown and meat is cooked through, 1 1/4 to 1 1/2 hours. When cooked, internal temperature in thigh will be 175 degrees. Transfer chicken to a platter, let rest for 5 minutes and untruss. Carve or cut in half, and serve.
• Yield: 2 servings.