This is another in a series of recipes to help families with school-aged children spend more quality time with their children around the dinner table as opposed to having to rush home to cook dinner.
This recipe for rotisserie chicken (grill) is inexpensive, very satisfying, easy and makes great leftovers, according to stevemur who shared it with BigOven. He adds that this recipe requires a rotisserie for the grill – you could choose to bake the chicken in an oven, instead, but it will not be as juicy.
- 1 whole chicken fryer, cleaned and innards removed
- 4 Tablespoons coarse salt
- 3 cloves Garlic, minced
- 1 Tablespoon fresh rosemary; finely diced
- ½ lemon, quartered
- 2 teaspoons fresh thyme; finely diced
- 3 Tablespoons olive oil
- Ground pepper, to taste
- 1 medium onion, quartered
- Wash and dry the chicken
- Place a basting pan underneath the rotisserie on your grill. Light the rotisserie burner.
- Meanwhile, skewer the chicken with your rotisserie skewer. Attach cages tightly.
- Stuff chicken with quartered lemon, 1 sprig of rosemary and onion.
- Baste chicken lightly with olive oil.
- Next, make the salt rub. Combine coarse salt, freshly ground pepper, herbs and garlic to make a rub.
- Rub entire chicken generously.
- Tie off chicken legs and thighs securely (you’ll be surprised just how much force the slow turning of the rotisserie generates as it cooks).
- Roast until meat thermometer reads 160°F, about 2 hours, depending on the size of the bird.
- Turn off heat, close lid an let it continue to turn until the thermometer reads 170°F.
- Remove from grill cover with the foil, and let rest another 15 minutes.