Rotisserie Fresh Herb & Garlic Chicken |
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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 8 |
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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. Ingredients:
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 |
Directions:
1. Clean a five pound roasting chicken and pat dry.
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. Crush and Slice all the garlic lengthwise.
4. Insert garlic slices between the skin and meat on breast, legs and inside bird.
5. Remove the basil, oregano and sage leaves off the stems.
6. Insert the leaves between the skin and meat on breast, legs and inside bird.
7. Add evenly the stalks of thyme in all places as well, reserving 4 stalks.
8. Place the tarragon inside the bird.
9. Place one stalk of rosemary inside the bird.
10. If the skin is very loose use a toothpick to close in front area and one in back.
11. Tie up the bird so the legs and wings are not loose. Use cotton string.
12. Rub the tied bird with the olive oil.
13. Insert the spit for rotisserie making sure it is well secured.
14. Sprinkle salt and pepper around the bird.
15. Place the rosemary stalks, about 4 inches long, into the leg & wing area using the string to hold in place.
16. Place 4 sprigs of thyme anywhere under strings.
17. Place readied chicken onto rotisserie and cook one hour and fifteen minutes. Chicken cooks usually 15 minutes per pound.
18. Use a meat thermometer for testing meat. Temperature should reach 165 degrees when done. Juices should run clear.
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