Prep 10 mins
Cook 1 hr 30 mins
My in-laws had bought a rotisserie cooker, but hardly ever used it, so I asked if I could borrow it. Of course now I've had it almost 2 years!! I use it at least 3 times a month. It's great!! Easy to use and to clean!! It's probably healthier typically (except I use butter as a baster).
- 2 -4 lbs whole chickens
- 3 tablespoons butter (cut into slices)
- 2 tablespoons rotisserie seasoning (buy in the spice isle)
- 1 lemon (sliced)
- 1 tablespoon kosher salt
- Rinse, clean (take out giblets) and pat dry, your chicken.
- Loosen the skin off the breast and tuck the butter pats in between the skin and the breast (leave a little to rub on the outside of the chicken).
- Do the same with the lemon slices.
- Bind up the chicken with rotisserie strechy strings (binding the legs together and the wings so they don't flop around while rotating).
- Place on rotisserie machine metal skewers, then sprinkle with seaoning and salt.
- Cook for 1 1/2 hours Do not over cook or it will be dry.
- NOTE: If you have a problem with the lemon or butter staying on the bird, try using tooth picks (soak them first) to hold it in for the first 45 min; I wouldn't leave it in the whole cooking time.
This makes a beautiful and flavorful chicken. I did not have lemons but wanted to use this recipe so I used orange slices (and sprinkled chicken with lemon juice) - it was so good and definitely worth trying! I do plan to make this again with lemons! Thanks Shelly!
Shelly, this was delicious. My first time using the grill rotisserie and WOW was this tasty. The chicken browns perfectly and the butter and lemon combination makes for a juicy chicken. Make sure you use ice cold butter; easier to stuff. We made two of them and gave the other to some friends during Hurricane Rita. Fantastic, tasty and easy.