Rotisserie Fresh Herb Garlic Chicken Recipes

ROTISSERIE GARLIC CHICKEN

Rotisserie Garlic Chicken image

This is for serious garlic lovers! Plan ahead the chicken needs to be refrigerated for 5 hours before cooking.

Provided by Kittencalrecipezazz

Categories Whole Chicken

Time 6h30m

Yield 1 whole chicken

Number Of Ingredients 9

Ingredients

1 (3 -3 1/2 lb) roasting chickens
1 teaspoon seasoning salt (or use white salt)
14 large whole fresh garlic cloves, peeled and divided (can use less or to taste)
2 tablespoons melted butter
1 tablespoon oil
1 tablespoon fresh lemon juice (can use more)
1/2 teaspoon garlic powder
1 1/2 teaspoons seasoning salt
1 teaspoon paprika

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.

HERBED ROTISSERIE CHICKEN

Herbed Rotisserie Chicken image

Posted in response to a request for rotisserie recipes. This is a mainstay for rotisserie use. It turns out wonderfully crusted and juicy

Provided by TishT

Categories Chicken

Time 1h40m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

2 -4 lbs chicken
1 tablespoon herbes de provence
1 tablespoon olive oil
2 lemons
salt and pepper

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.

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