• 1 whole chicken (3 and a 1/2 to 4 pounds)
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh rosemary
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 lemon, halved
  • 2 garlic cloves, smashed


  1. Coat the chicken with the olive oil, and then rub with the herbs, salt, and pepper. Squeeze the lemon all over the chicken and then stuff it in the bird's cavity along with the garlic cloves. Truss the chicken well with butcher's twine and then fit it onto the spit so the chicken is in the middle of the spit. Secure well with the skewers. 
  2. Adjust the rack to position 1 and place the baking pan on top of it. Fit the spit into the Oven and set the Chicken setting on the Rotisserie function at 450°F for 60 minutes. 
  3. Cook the chicken for the allotted time, or until the juices run clear when the thigh is pierced (internal temperature should be 165°F in the breast and 170°F in the thigh. It may take more or less time depending on the size of the chicken). 
  4. Using the rotisserie grip, remove the chicken from the oven. Allow the chicken to rest for at least 5 to 10 minutes before carving.

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