This sumptuous rotisserie chicken recipe is absolutely best when serving a large gathering. I actually like to serve this during summertime, because I can serve and set the table outside in the garden.
I’ll set up appetizers and salads while the chicken is cooking, and I’ll even have the guests help me out - why not?! “You wanna eat, you have to work!!!”
You’ll notice that I’m putting all the herbs on before I start cooking. Otherwise it’s going to be hard to spread them in a proper way when the chicken is hot and inside a grill - no?!
Let’s have fun!
1 whole chicken (2 - 4 lbs.)
1½ cups of melted butter
2 whole garlic cloves
2-3 sprigs rosemary
1 tablespoon basil
1 teaspoon chicken seasoning
1 tablespoon honey*
Wash the chicken. Dry with paper towels.
Brush the chicken with honey. *Obviously omit this step if you’re using mustard.
Next, crush the garlic and spread evenly over the outside of the chicken.
Mix all the rest of the ingredients except the rosemary and parsley together, and spread it over the chicken.
Now, place chicken onto a rotisserie and start with the grill set on high. Make sure you have a tray set underneath to catch the juices.
Cook at first for 10 minutes. Then, start basting with some of the butter. You’ll have to do this a few times while it’s cooking, so be sure to save some.
Lower the heat to medium. Baste with the remaining butter at regular intervals.
Cook about 60 minutes. Check that the chicken is done by piercing it with a knife or fork to see that the juices are clear. If not, continue cooking for 10 more minutes and check again. This time, the bird should be done.
Place on a serving platter and garnish with the rosemary and parsley.
Serve this rotisserie chicken recipe with salad and a large healthy selection of vegetables!
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