Herbed Rotisserie Chicken
photo by NcMysteryShopper
- Ready In:
- 1hr 40mins
- Pre-heat the oven to 450 degrees Broil or Top heat mode.
- Discard the innards of each chicken, rinse the cavity and dry thoroughly with paper towels.
- Combine the seasoning and olive oil, gently loosen the skin covering the breast, smear some of the mix over the meat and rub the remainder into the chicken skin.
- Squeeze some lemon juice into the cavity of each chicken and stuff the lemons inside.
- Tuck the wings under the legs and tie the legs together with a little dampened string.
- Thread the chickens onto the skewer and roast for 20 minutes, remember to add the drip pan to the oven.
- Lower the heat and continue cooking at 350 degrees for the remainder of the cooking time, approximately 50 minutes.
Questions & Replies
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Tish, We have tried many of the recipes you have posted, and have never been disappointed. We recently "splurged" by buying a rotisserie oven that is large enough to cook a large turkey (although we haven't tried that yet). Using the Herbes de Provence recipe (without the lavender, unfortunately), we gave this a spin with a 5-pound hen, and the results were marvelous! Thank you so much for sharing the great recipes, and best of luck with the PTL presidency.
I am so glad I found this recipe! We use our George Forman Rotisserie a lot and this is by far the best chicken we have made to date. I used Troy's Herbes de Provence Recipe #18553 (minus the Rosemary) since I did not have the herb mixture premixed. This is a very well seasoned bird. You can taste the fabulous herbs and the lemon in every bite! Packed full of flavor and really a pretty bird. I just set the rotisserie to 70 minutes and let her spin... the bird sat in the rotisserie for about 45 minutes before I removed it. Excellent Chicken and I would recommend it to anyone who love the flavors of herbes de provence!