Garlic Rotisserie Whole Chicken

Prep Time
Cook Time
Ready In

"Plan ahead there is a 4 hour refrigeration time for the chicken"

Original recipe yields 5 servings


  • Serving Size: 1 (488.7 g)
  • Calories 558.4
  • Total Fat - 22 g
  • Saturated Fat - 7 g
  • Cholesterol - 1103.9 mg
  • Sodium - 2401.3 mg
  • Total Carbohydrate - 4.8 g
  • Dietary Fiber - 0.6 g
  • Sugars - 0.3 g
  • Protein - 81.1 g
  • Calcium - 75.4 mg
  • Iron - 11.7 mg
  • Vitamin C - 21.5 mg
  • Thiamin - 0.2 mg

Step 1

Season the inside cavity of the chicken with about 2 teaspoons seasoned salt or white salt 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.

Step 2

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).

Step 3

In a bowl whisk the melted butter with oil, lemon juice, garlic powder, 1-1/2 teaspoons seasoned salt, paprika and black pepper. Brush the outside of the chicken all over with the melted butter mixture.

Step 4

Place in a glass dish; cover with plastic and refrigerate for 4 hours (the butter will harden in the fridge but will melt when cooking — refrigerate no longer than 5 hours or the lemon will start to “cook” the chicken).

Step 5

Place the chicken on the rotisserie spit/rod. Cook for about 1-1/2 to 2 hours or until the chicken is thoroughly cooked.

Tips & Variations

No special items needed.



I made this exactly as instructed and it turned out perfectly. The skin was crispy and delicious and the meat was so tender and juicy. This will be made again soon.

review by:
(10 Aug 2015)