Rotisserie Fresh Herb & Garlic Chicken

READY IN: 1hr 34mins
YIELD: 1 chicken




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