Herbed Rotisserie Chicken
I’ve been excited all week to share this recipe with you. I am wishing we still had some of this left, and already planning for the next time we make a juicy, delicious, herbed rotisserie chicken.
We are BIG fans of the grocery store rotisserie chickens. They are easy, and delicious, BUT there’s something about the texture that is just a little…off. Most grocery stores inject their chickens with a solution of salt and various other additives that help the birds retain moisture, but I think it also breaks down the meat a bit and leaves the texture seriously lacking.
This Herbed Rotisserie Chicken is made with a simple dry rub liberally spread all over the chicken, and then it’s slow roasted on a rotisserie spit.
If you don’t have a rotisserie yet, I highly highly recommend it. Having a rotisserie opens up SO many culinary doors to you! Investing in a good quality grill is important. You’ll get more even cooking, durable design and dependability, and the best customer service in the industry.
Serve with my scalloped potatoes…
Italian Pasta Salad
- 1 whole chicken cleaned and dried
- 1/2 teaspoon ground thyme dried
- 1 teaspoon parsley dried
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoons onion powder
- 2 teaspoons mustard powder
- 1 teaspoons garlic salt
- 1 teaspoon paprika
- Combine all seasonings and mix well. Rub all over chicken, truss, and place on rotisserie spit.
- Cook on a rotisserie in a 325 degree grill with a drip pan underneath to catch drippings. Roast for 1.5 - 2 hours, or until the internal temperature reaches 165 degrees.
- Remove from grill and let sit for 15 minutes before slicing and serving.