Best 8 Rotisserie Fresh Herb Garlic Chicken Recipes

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Rotisserie fresh herb garlic chicken is a delicious and versatile dish that can be enjoyed for lunch, dinner, or even as a snack. This dish is made with a whole chicken that is cooked on a rotisserie, resulting in a crispy skin and moist, tender meat. The chicken is seasoned with a variety of herbs and garlic, giving it a flavorful and aromatic taste. The chicken can be served with a variety of sides, such as roasted vegetables, mashed potatoes, or rice.

Let's cook with our recipes!

ROASTED HALVED CHICKEN WITH GARLIC-HERB PASTE



Roasted Halved Chicken with Garlic-Herb Paste image

Provided by Sunny Anderson

Categories     main-dish

Time 5h25m

Yield 4 servings

Number Of Ingredients 9

4 teaspoons chopped fresh rosemary leaves
1 lemon, zested
3 cloves garlic, minced
1/4 cup extra-virgin olive oil, plus extra for pans
1/2 teaspoon cayenne pepper
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper
1 (3 to 4-pound) chicken, skin-on, backbone removed and halved
Special equipment: 2 large cast iron skillets

Steps:

  • Preheat the oven to 375 degrees F.
  • Garlic-Herb Paste: Combine the rosemary, lemon zest, garlic, olive oil, cayenne, Dijon mustard, and salt and pepper to taste, in a small bowl. Stir to incorporate.
  • Rub chicken with Garlic-Herb Paste. Let marinate at room temperature for 1 hour.
  • Coat a large cast iron skillet lightly with olive oil and heat over medium-high heat. Oil the bottom of a second cast iron skillet, of equal or smaller size.
  • Put the chicken, skin side down, in first pan, and top it with the second pan, oiled-side down on top of the chicken. If you don't have a second cast iron skillet, use a regular pan and weigh it down with 2 heavy cans. Sear chicken until lightly browned, about 5 minutes. Remove top skillet, flip the chicken and transfer to the oven. Cook until chicken is cooked through, about 35 minutes. Transfer to a serving platter and serve.

GARLIC-HERB ROASTED CHICKEN



Garlic-Herb Roasted Chicken image

Garlic and herbs roasting in and on the chicken make this roasted version so flavorful that you can eliminate the salt from the recipe if you'd like. The aroma from the oven while it's baking is tantalizing. -Cindy Steffen, Cedarburg, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 8 servings.

Number Of Ingredients 8

1 roasting chicken (4 to 5 pounds)
2 teaspoons each minced fresh parsley, rosemary, sage and thyme
3/4 teaspoon salt
1/4 teaspoon pepper
20 garlic cloves, peeled and sliced
1 medium lemon, halved
1 large whole garlic bulb
1 sprig each fresh parsley, rosemary, sage and thyme

Steps:

  • With fingers, carefully loosen skin around the chicken breast, leg and thigh. Combine minced parsley, rosemary, sage, thyme, salt and pepper; rub half under skin. Place sliced garlic cloves under skin. Squeeze half of the lemon into the cavity and place the squeezed half in the cavity. , Remove papery outer skin from whole garlic bulb (do not peel or separate cloves). Cut top off garlic bulb. Place garlic bulb and herb sprigs in the cavity. Skewer chicken openings; tie drumsticks together with kitchen string., Place chicken breast side up on a rack in a roasting pan. Squeeze the remaining lemon half over chicken; rub remaining herb mixture over chicken., Bake, uncovered, at 350° until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/2 to 1-3/4 hours (cover loosely with foil if chicken browns too quickly). If desired, baste with pan drippings. , Cover and let stand for 15 minutes. Remove and discard garlic, lemon and herbs from cavity before carving.

Nutrition Facts : Calories 163 calories, Fat 6g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 289mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

CHICKEN & GARLIC WITH FRESH HERBS



Chicken & Garlic with Fresh Herbs image

The key to this savory chicken is the combination of garlic and fresh rosemary and thyme. I like to serve it with mashed potatoes or crusty Italian bread. -Jan Valdez, Lombard, Illinois

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

6 boneless skinless chicken thighs (about 1-1/2 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
10 garlic cloves, peeled and halved
2 tablespoons brandy or chicken stock
1 cup chicken stock
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/2 teaspoon minced fresh thyme or 1/8 teaspoon dried thyme
1 tablespoon minced fresh chives

Steps:

  • Sprinkle chicken with salt and pepper. In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Brown chicken on both sides. Remove from pan., Remove skillet from heat; add halved garlic cloves and brandy. Return to heat; cook and stir over medium heat until liquid is almost evaporated, 1-2 minutes., Stir in stock, rosemary and thyme; return chicken to pan. Bring to a boil. Reduce heat; simmer, uncovered, until a thermometer reads 170°, 6-8 minutes. Sprinkle with chives.

Nutrition Facts : Calories 203 calories, Fat 11g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 346mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges

ROTISSERIE FRESH HERB & GARLIC CHICKEN



Rotisserie Fresh Herb & Garlic Chicken image

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.

Provided by ArtistsFoodPalette

Categories     Whole Chicken

Time 1h34m

Yield 1 chicken, 5-6 serving(s)

Number Of Ingredients 11

roasting chicken
3 stalks basil leaves
5 stalks fresh rosemary
12 stalks fresh thyme
2 stalks fresh sage
2 stalks fresh tarragon
2 stalks fresh oregano
12 garlic cloves
1 teaspoon salt
1 teaspoon pepper
4 tablespoons olive oil

Steps:

  • 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.

ROTISSERIE GARLIC CHICKEN



Rotisserie Garlic Chicken image

This is for serious garlic lovers! Plan ahead the chicken needs to be refrigerated for 5 hours before cooking.

Provided by Kittencalrecipezazz

Categories     Whole Chicken

Time 6h30m

Yield 1 whole chicken

Number Of Ingredients 9

1 (3 -3 1/2 lb) roasting chickens
1 teaspoon seasoning salt (or use white salt)
14 large whole fresh garlic cloves, peeled and divided (can use less or to taste)
2 tablespoons melted butter
1 tablespoon oil
1 tablespoon fresh lemon juice (can use more)
1/2 teaspoon garlic powder
1 1/2 teaspoons seasoning salt
1 teaspoon paprika

Steps:

  • Season the inside cavity of the chicken with about 1 teaspoon seasoned salt or white salt (or to taste) then place 10 whole garlic cloves inside the cavity; truss with skewers then tie legs together with cotton butcher's string.
  • Fold the wings under.
  • Slice the remaining 4 garlic cloves in half using a knife then slip the 8 halves under the skin of the chicken (you can use less garlic if desired).
  • In a bowl whisk/combine melted butter, oil, lemon juice, garlic powder, 1-1/2 teaspoons seasoned salt and paprika.
  • Brush the outside of the chicken all over with the melted butter mixture.
  • Place in a glass dish; cover with plastic and refrigerate for 5 hours (the butter will harden in the fridge but will melt when cooking, chill no more than 5 hours or the lemon will start to "cook" the chicken).
  • Place the chicken on the rotisserie spit/rod.
  • Cook until for about 1-1/2 hours or until the chicken is thoroughly cooked.

GARLIC-LEMON ROTISSERIE CHICKEN



Garlic-Lemon Rotisserie Chicken image

This grilled chicken has a fantastic garlic and lemon flavor complemented by the savory rub mixture. A delightful rotisserie chicken fit for any occasion.

Provided by Derrick Riches

Categories     Entree

Time 1h55m

Yield 6

Number Of Ingredients 11

1 3 1/2 to 4-pound/1.6 to 1.8 kg chicken
1 lemon, cut in half
1 head garlic, cut in half
2 tablespoons/30 ml olive oil
For the Rub:
2 teaspoons/10 ml sweet paprika
2 teaspoons/10 ml sea salt
1 teaspoon/5 ml ground coriander
1 teaspoon/5 ml ground cumin
1 teaspoon/5 ml ground ginger
1 teaspoon/5 ml freshly ground pepper

Steps:

  • Gather the ingredients.
  • Preheat grill for high heat and arrange for rotisserie cooking . Remove fat found in the chicken cavity.
  • Rub chicken with half of the garlic and then with half of the lemon.
  • Combine the ingredients for the rub and apply some of it onto the outside of the chicken.
  • Place the remaining lemon half and remaining garlic half inside the chicken.
  • Truss the chicken.
  • Brush the chicken's outside with oil.
  • Add the remaining rub mixture on the outside.
  • Securely place the chicken onto the spit.
  • Cook the chicken until skin is a deep golden-brown color and meat is cooked through, for about 75 to 90 minutes. The internal temperature of the chicken should be between 165 F to 170 F/75 C when an instant-read thermometer is inserted in the thickest part of the thigh away from the bone.
  • Transfer the chicken to a large platter and cover it loosely with aluminum foil. Allow chicken to rest for 5 to 7 minutes before carving.
  • Enjoy.

Nutrition Facts : Calories 767 kcal, Carbohydrate 17 g, Cholesterol 284 mg, Fiber 4 g, Protein 74 g, SaturatedFat 12 g, Sodium 572 mg, Sugar 6 g, Fat 45 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g

MILLION DOLLAR CHICKEN CASSEROLE



Million Dollar Chicken Casserole image

Creamy and incredibly savory, it's a casserole that's hard to stop eating. The cottage cheese is the trick to getting such a creamy, melty texture. Using rotisserie chicken is a must for the recipe and helps keep it quick.

Provided by Amanda Stanfield

Categories     Chicken Casserole

Time 1h5m

Yield 8

Number Of Ingredients 14

1 (10.5 ounce) can cream of chicken soup
1 cup cottage cheese
½ cup sour cream
4 ounces cream cheese, at room temperature
1 ½ teaspoons Creole seasoning
½ teaspoon onion powder
1 teaspoon garlic powder, divided
5 cups shredded rotisserie chicken
1 cup finely chopped yellow onion
1 tablespoon chopped fresh parsley
30 buttery round crackers (such as Ritz®), crushed
4 tablespoons unsalted butter, melted
1 cup shredded mozzarella cheese
1 teaspoon sliced scallions, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Stir together cream of chicken soup, cottage cheese, sour cream, cream cheese, Creole seasoning, onion powder, and 1/2 teaspoon of the garlic powder in a medium bowl until well blended and smooth. Fold in chicken, chopped onion, and parsley until evenly coated.
  • Stir together crackers, melted butter, and remaining 1/2 teaspoon garlic powder in a medium bowl.
  • Spoon chicken mixture evenly into an 11x7-inch or 9-inch square baking dish. Sprinkle evenly with mozzarella then cracker mixture.
  • Place on a foil-lined baking sheet and bake in the preheated oven until crackers are golden brown and edges are bubbly, about 40 minutes. Cool for 10 minutes before serving; garnish with scallions if desired.

Nutrition Facts : Calories 427.3 calories, Carbohydrate 14.9 g, Cholesterol 102.5 mg, Fat 25.1 g, Fiber 0.7 g, Protein 33.8 g, SaturatedFat 11.4 g, Sodium 738.3 mg

GARLIC HERBED CHICKEN



Garlic Herbed Chicken image

Chicken is grilled with a garlic and tarragon mixture that will make your mouth water!

Provided by Lindsay Perejma

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h10m

Yield 4

Number Of Ingredients 6

6 cloves garlic, crushed
2 teaspoons dried tarragon
½ teaspoon salt
1 tablespoon freshly ground black pepper
½ cup olive oil
4 skinless, boneless chicken breast halves

Steps:

  • Preheat an outdoor grill for high heat and lightly oil grate.
  • In a small bowl, whisk together garlic, dried tarragon, salt, ground black pepper and olive oil.
  • Place each chicken breast half on a piece of foil large enough to cover the chicken. Brush chicken with the garlic mixture.
  • Tightly seal chicken in the foil. Cook on the prepared grill approximately 40 minutes.
  • Remove from grill. Discard foil and juices. Place unwrapped chicken on the grill. Brushing frequently with remaining garlic mixture and turning often, continue cooking 5 to 10 minutes per side, or to desired doneness.

Nutrition Facts : Calories 382.2 calories, Carbohydrate 2.9 g, Cholesterol 68.4 mg, Fat 28.6 g, Fiber 0.6 g, Protein 27.9 g, SaturatedFat 4.1 g, Sodium 370 mg, Sugar 0.1 g

Tips:

  • Use a whole chicken for the best flavor. A whole chicken will cook more evenly than just the breast or thighs, and it will have a more flavorful skin.
  • Pat the chicken dry before cooking. This will help the skin crisp up and prevent the chicken from steaming.
  • Season the chicken generously with salt and pepper. This will help the chicken develop a delicious flavor.
  • Use a variety of herbs and garlic to flavor the chicken. This will give the chicken a complex and flavorful taste.
  • Cook the chicken until it is cooked through. The internal temperature of the chicken should be 165 degrees Fahrenheit.
  • Let the chicken rest before serving. This will help the juices redistribute throughout the chicken, making it more tender and flavorful.

Conclusion:

Rotisserie Fresh Herb Garlic Chicken is a delicious and easy-to-make dish that is perfect for any occasion. This recipe uses a whole chicken, which is seasoned with a variety of herbs and garlic, and then cooked on a rotisserie. The result is a juicy, flavorful chicken that is sure to please everyone at the table. This recipe is also a great way to use up leftover herbs and garlic.

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