Entrees

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Makes 4 to 6 servings

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Makes 4 to 6 servings

A combination of dried and fresh herbs dress up this classic bird.

Nutritional information per serving (based on 6 servings):Calories 208 (32% from fat)
carb. 2g
pro. 32g
fat 17g
sat. fat 1g
chol. 106mg
sod. 535mg
calc. 25mg
fiber 1g

Ingredients

  • 1whole chicken (3½ to 4 pounds)
  • 1tablespoon olive oil
  • 1tablespoon chopped fresh rosemary
  • 1teaspoon dried basil
  • 1teaspoon dried thyme
  • 1teaspoon kosher salt
  • 1teaspoon freshly ground black pepper
  • 1lemon, halved
  • 2garlic cloves, smashed

Preparation

  1. 1. Coat the chicken with the olive oil, and then rub with the herbs, salt and pepper. Squeeze the lemon all over the chicken and then stuff in the cavity of the bird along with the garlic cloves. Truss the chicken well with butcher’s twine and then fit onto the spit so the chicken is in the middle of the spit. Secure well with the skewers.
  2. 2. Adjust the rack to position 1 and place the baking pan on top of it. Fit the spit into the oven and set to the Chicken setting on the Rotisserie function at 450°F for 60 minutes.
  3. 3. Cook the chicken for the allotted time, or until the juices run clear when the thigh is pierced (internal temperature should be 165˚F in the breast and 170°F in the thigh. It may take more or less time depending on the size of the chicken).
  4. 4. Using the rotisserie grip, remove the chicken from the oven. Allow the chicken to rest for at least 5 to 10 minutes before carving .