From DN Recipes by David Nagy · Food & Beverage

BEST rotisserie chicken ever!

Published

Rotisserie Chicken with Lemon Herb Rub 
BEST rotisserie chicken ever!

One 3½ to 4 pound Whole Chicken
Brine the chicken*

Zest of 2 Lemons,
minced 5 Garlic Cloves,
minced 1 tablespoon Dried Thyme,
finely crumbled 2 teaspoons Dried Rosemary,
finely crumbled 2 teaspoons Dried Sage Leaves,
Herb alternative: 6-8 TBSP fresh sage, rosemary, tarragon, and tyme. Dried in toaster oven.
finely crumbled Salt and freshly Ground Pepper
1/2 to 1 tablespoons olive oil, depending on spice mix dryness

In a small bowl combine lemon zest, garlic, herbs, olive oil, salt & pepper to form a slightly moist paste.
Wash the chicken and dry thoroughly, inside and out. Loosen the skin across the breasts and then down around the leg and thigh using a chopstick or your fingers.
Work the seasoning mixture under the skin and into the meat of the breast, leg and thighs and all over the outside skin as well.
Season the cavity of the chicken with salt and pepper. Season the outside of the chicken with salt, pepper, and paprika.  Truss the chicken.
Place the chicken on the spit rods for about 60 minutes or until the internal temperature reaches 165°F on a meat thermometer inserted in the thigh meat. Alternatively, bake the chicken at 350.
Remove chicken and cut it into pieces to serve. (Tip: If you are rotating two small chickens at a time, skewer them side by side on the Spit Rods and increase the time to 1½ hours.) Serves 3 to 4.

* Simple Chicken Brine

    •    Prep

      10 m

    • Ready In

      1 h 10 m
    Recipe By:Jay
    "This simple chicken brine will help make the meat more tender and juicy."

    Ingredients

    • 1 gallon warm water
    • 3/4 cup kosher salt
    • 2/3 cup sugar
     
    • 3/4 cup soy sauce
    • 1/4 cup olive oil

    Directions

    1. Pour the warm water into a container that is twice the volume of the water. Pour in the salt, sugar, soy sauce, and olive oil. Stir until the sugar and salt have dissolved, then allow the brine to cool to room temperature.
    2. To use, place chicken in the brine, cover, and refrigerate two hours for skinless breasts, 4 hours for bone-in pieces, and 4 hours to overnight for whole chickens. Drain and pat the chicken dry before cooking. One gallon of brine is enough for 6 pounds of whole chicken or bone-in chicken pieces, and up to 10 pounds of skinless, boneless chicken breasts.