Garlic Rotisserie Whole Chicken
Recipe: #2925
November 21, 2011
Categories: Chicken, Fathers Day, Game/Sports Day, July 4th Sunday Dinner, Rotisserie, Gluten-Free, High Protein, No Eggs, Whole Chicken, Chicken Dinner, more
"Plan ahead there is a 4 hour refrigeration time for the chicken"
Original is 5 servings
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.
1 Reviews
You'll Also Love
