Herbed Rotisserie Chicken Recipes

HERBED ROTISSERIE CHICKEN

Steps:

• Pre-heat the oven to 450 degrees Broil or Top heat mode.
• Discard the innards of each chicken, rinse the cavity and dry thoroughly with paper towels.
• Combine the seasoning and olive oil, gently loosen the skin covering the breast, smear some of the mix over the meat and rub the remainder into the chicken skin.
• Squeeze some lemon juice into the cavity of each chicken and stuff the lemons inside.
• Tuck the wings under the legs and tie the legs together with a little dampened string.
• Thread the chickens onto the skewer and roast for 20 minutes, remember to add the drip pan to the oven.
• Lower the heat and continue cooking at 350 degrees for the remainder of the cooking time, approximately 50 minutes.

ROTISSERIE FRESH HERB & GARLIC CHICKEN

Steps:

• Clean a five pound roasting chicken and pat dry.
• Carefully separate with your hand the skin from the meat without ripping the skin. Separate entire breast area to back and then leg area.
• Crush and Slice all the garlic lengthwise.
• Insert garlic slices between the skin and meat on breast, legs and inside bird.
• Remove the basil, oregano and sage leaves off the stems.
• Insert the leaves between the skin and meat on breast, legs and inside bird.
• Add evenly the stalks of thyme in all places as well, reserving 4 stalks.
• Place the tarragon inside the bird.
• Place one stalk of rosemary inside the bird.
• If the skin is very loose use a toothpick to close in front area and one in back.
• Tie up the bird so the legs and wings are not loose. Use cotton string.
• Rub the tied bird with the olive oil.
• Insert the spit for rotisserie making sure it is well secured.
• Sprinkle salt and pepper around the bird.
• Place the rosemary stalks, about 4 inches long, into the leg & wing area using the string to hold in place.
• Place 4 sprigs of thyme anywhere under strings.
• Place readied chicken onto rotisserie and cook one hour and fifteen minutes. Chicken cooks usually 15 minutes per pound.
• Use a meat thermometer for testing meat. Temperature should reach 165 degrees when done. Juices should run clear.