Garlic Rotisserie Whole Chicken

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.