ROTISSERIE FRESH HERB & GARLIC CHICKEN
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
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.
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Amy Revels
[email protected]This recipe is a great way to use up leftover chicken.
Dilnawaz Khaskheli
[email protected]Made this for a potluck and it was a hit! Everyone loved it.
Sanele Cyril
[email protected]This recipe is a bit time-consuming, but it's worth it. The chicken is so tender and juicy.
erik home
[email protected]Tried this recipe for dinner last night and it was a success! The chicken was cooked to perfection and the flavors were on point.
Alamin Dalhatu
[email protected]I've made this recipe several times and it's always a hit. The chicken is always juicy and flavorful.
Frederick Adu
[email protected]This recipe is so easy to follow and the results are amazing. The chicken is always cooked perfectly.
tabarak naser
[email protected]I'm not a big fan of garlic, so I used less than the recipe called for. It was still delicious.
Angela Ngwenya
[email protected]Great recipe! The chicken was so moist and flavorful. I will definitely be making this again.
Daniyal Hussain
[email protected]Loved the fresh herbs in this recipe. They really added a lot of flavor to the chicken.
Amos Sospeter
[email protected]I used boneless, skinless chicken breasts and they cooked perfectly. The sauce was delicious.
Adie Mutema
[email protected]I substituted olive oil for the butter and it turned out great. The chicken was crispy and flavorful.
Chaudhary Mehmood
[email protected]The chicken was a bit dry for my taste, but the flavor was still good. I'll try cooking it for less time next time.
Sandip Partel
[email protected]This recipe is a keeper! The chicken was so flavorful and moist. I will definitely be making this again.
Marko Vazquez
[email protected]I marinated the chicken for a few hours before cooking and it added so much flavor. Highly recommend!
mubshar farid
[email protected]Followed the recipe exactly and it came out perfectly. So easy and delicious, the whole family loved it!
Sara Tahiri
[email protected]This chicken turned out amazing! The skin was crispy and flavorful, and the meat was moist and juicy. I'll definitely be making this again.