Prep 15 mins
Cook 35 mins
This is even better than the whole chickens that you purchase at the deli, I have made this many times on my indoor and outdoor rotisserie --- this is one recipe I use margarine the butter tends to burn when cooking, you could also use 1/2 cup oil if desired and omit the margarine, I find that it is best to use 1/4 cup of of each --- I strongly advise you to make two chickens you will be eating one chicken just yourself these are THAT delicious, I always make two sometimes even three! ---this also works well using a large 6-7 pound roasting chicken, or a smaller size turkey, make certain that your turkey is completely thawed before cooking, cooking time will need to be increased for a larger chicken or a small turkey ---another way I have done this chicken is to rub 2 teaspoons seasoned salt all over the chicken and sprinkle inside the cavity as well, place the chicken a shallow dish, cover tightly with plastic wrap and refrigerate for 24 hours, prepare the oil/margarine mixture as stated only omit the seasoned salt in it. You will love this! :)
- 1 (3 1/2-4 lb) whole chickens (or a small turkey)
- 1⁄4 cup margarine (use hard stick margarine only not soft tub)
- 1⁄4 cup oil
- 2 tablespoons liquid honey
- 2 tablespoons lime juice (use lime juice only, not lemon juice)
- 1⁄4 teaspoon garlic powder
- 1⁄2 teaspoon paprika
- 1 1⁄2 teaspoons Lawry's Seasoned Salt (more for inside of cavity)
- black pepper
- 1 small whole lemon (optional but good to use)
- In a saucepan combine oil, margarine, honey, lime juice, garlic powder, paprika and seasoned salt over medium-low heat, stirring until honey is melted; cool slightly.
- Wash chicken then dry with paper towels.
- Season the inside of the chicken cavity with seasoned salt (any amount desired).
- Poke holes all over the lemon then place inside the cavity.
- Using a pastry brush, brush the oil/margarine mixture liberally all over the outside of the chicken (save the remaining oil mixture to baste the chicken while cooking).
- Prepare the chicken for the spit by securing together with heavy string if needed.
- Place the chicken on rotisserie rod and secure tightly.
- Sprinkle with black pepper if desired.
- Cook at 400 degrees for about 40 minutes or until cooked through, basting with the oil/butter mixture while the chicken is cooking (cooking time will vary depending on the size of your chicken or turkey).
- When the chicken has finished cooking, wrap completely in foil and let sit for about 20 minutes before serving (this is an important step to lock in the juices!).
I found this recipe while searching for something comparable to the discontinued Tyson's cooked, packaged rotisserie chickens (I was addicted to these and was very upset when I found out Tyson had stopped making them). I tried this recipe last night, but had to omit the lime juice as I forgot to pick some up, I also used butter as I did not have margarine. After cooking for awhile I was afraid I had done something wrong; the chicken started to look burned because of the honey and butter. As I carved the chicken I thought "this is going to taste like char". But I was shocked to find the chicken tasted incredible, the meat was tender and juicy with an incredible flavor and the skin didnt taste burnt at all! It was comparable to the chickens I buy at boston market only about 10 times better. Today I heated up the remaining thigh and leg in the microwave and discovered It tasted exactly like the Tyson's chicken when reheated! This was by far the best rotisserie chicken I've ever had! I made an account just so I could thank you for it. Now Im looking at your other recipes and they look delicious. Thanks KittenCal's!!!!
If you do not make this because it is "rotisserie", then you are missing out!!!! This is extremely flavorful and easy. I just roast the chicken on a rack > Leftovers (not likely) are great on a sandwich
I look forward to cooking this, but plz, margarine is not a food!