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    You are in: Home / Recipes / Rotisserie Fresh Herb & Garlic Chicken Recipe
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    Rotisserie Fresh Herb & Garlic Chicken

    1/2 Photos of Rotisserie Fresh Herb & Garlic Chicken

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 34 mins

    25 mins

    1 hr 9 mins

    ArtistsFoodPalette's Note:

    I worked this recipe last summer while I had oodles of fresh herbs growing in the garden. I remembered years ago placing fresh basil under the skin of a turkey I baked for Thanksgiving and decided lets try this with many herbs. It is so delicious the family begs for my rotisserie chickens! You can do this on a BBQ or kitchen rotisserie. You can prepare the chicken earlier and let it marinade in the fridge for the day as well before cooking. It will intense the flavors. I also place the herbs and garlic inside the bird.

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    Ingredients:

    Serves: 5-6

    Yield:

    chicken

    Units: US | Metric

    Directions:

    1. 1
      Clean a five pound roasting chicken and pat dry.
    2. 2
      Carefully separate with your hand the skin from the meat without ripping the skin. Separate entire breast area to back and then leg area.
    3. 3
      Crush and Slice all the garlic lengthwise.
    4. 4
      Insert garlic slices between the skin and meat on breast, legs and inside bird.
    5. 5
      Remove the basil, oregano and sage leaves off the stems.
    6. 6
      Insert the leaves between the skin and meat on breast, legs and inside bird.
    7. 7
      Add evenly the stalks of thyme in all places as well, reserving 4 stalks.
    8. 8
      Place the tarragon inside the bird.
    9. 9
      Place one stalk of rosemary inside the bird.
    10. 10
      If the skin is very loose use a toothpick to close in front area and one in back.
    11. 11
      Tie up the bird so the legs and wings are not loose. Use cotton string.
    12. 12
      Rub the tied bird with the olive oil.
    13. 13
      Insert the spit for rotisserie making sure it is well secured.
    14. 14
      Sprinkle salt and pepper around the bird.
    15. 15
      Place the rosemary stalks, about 4 inches long, into the leg & wing area using the string to hold in place.
    16. 16
      Place 4 sprigs of thyme anywhere under strings.
    17. 17
      Place readied chicken onto rotisserie and cook one hour and fifteen minutes. Chicken cooks usually 15 minutes per pound.
    18. 18
      Use a meat thermometer for testing meat. Temperature should reach 165 degrees when done. Juices should run clear.

    Ratings & Reviews:

    • on June 10, 2012

      55

      Tender and delicious................ like taking a bite out of Spring.

      I think this one will be a weekly dish in my home.

      Thanks AFP

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Rotisserie Fresh Herb & Garlic Chicken

    Serving Size: 1 (16 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 107.3
     
    Calories from Fat 97
    90%
    Total Fat 10.8 g
    16%
    Saturated Fat 1.5 g
    7%
    Cholesterol 0.0 mg
    0%
    Sodium 466.6 mg
    19%
    Total Carbohydrate 2.6 g
    0%
    Dietary Fiber 0.2 g
    1%
    Sugars 0.0 g
    0%
    Protein 0.5 g
    1%

    The following items or measurements are not included:

    basil leaves

    fresh rosemary

    fresh thyme

    fresh sage

    fresh tarragon

    fresh oregano

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