Cooking Wine and Travel

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Rotisserie Lemon and Herb Chicken

Posted on December 19, 2011.



4 lb whole roaster chicken
1 stick butter, set at room temperature until soft
2 teaspoons fresh thyme, minced
2 teaspoons fresh tarragon, minced
2 teaspoons fresh rosemary, minced
2 teaspoons fresh sage, minced
Salt & pepper
1 lemon cut in half
2 sprigs fresh thyme
2 sprigs fresh tarragon
2 sprigs fresh rosemary
2 sprigs fresh sage


This dish is best done on a grill with a rotisserie. If you do not have a rotisserie, you can use a traditional oven at 350 degrees. Place chicken on an elevated rack and rotate every 20 minutes.

In a large bowl, mix 1/2 cup (one stick) butter with all minced herbs, salt & pepper.

Rinse clean and pat dry chicken; then place lemon and sprigs of herbs inside the chest cavity.

Set up bird on rotisserie skewer. Make sure the meat is firmly connected. Tie legs off and fold wings under themselves.

Rub herb butter the over body of the chicken, under the breast skin, and in the cavities. Then add salt & pepper to chicken.

Wrap chicken tightly with heavy aluminum foil.

Cook with rotisserie grill cover closed for 1 1/2 hrs.

Remove rotisserie from grill and set chicken in a shallow pan. Remove foil and drain juices into pan.

Set rotisserie with exposed chicken back on the grill and let cook for 30 min until chicken is tender and brown. Use juices to periodically baste the chicken.

Remove and let chicken stand for at least 10 minutes before carving.

Remove 1/2 cup of juices and use for gravy (see gravy recipe).


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Posted By: Chief Foodie Officer