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Rosemary Rotisserie Chicken

rosemary rotisserie chicken plate
Rosemary Rotisserie Chicken

Rosemary Rotisserie Chicken

Rosemary Rotisserie Chicken is one of our favorite Summer meals, or other times of the year when we feel like firing up the grill on the patio. It is also very popular with our dinner guests since the rosemary combines well with the other spices for a very flavorful chicken. The seasoned, golden crispiness of the skin adds extra flavor. We grow rosemary in our yard, so we’ll cut some sprigs and place inside the chicken while cooking. It also adds even more flavor. The older, woodier ones work just as well.  Rubbing some dried rosemary inside also works.

If you don’t have a rotisserie, or you like to make it in the Winter as we do, we make an oven roasted version. Just prepare the chicken the same way, place in roasting pan in the oven, and roast uncovered at 375°F for 1 to 1 ¼ hours or the internal temperature reaches at least 165°F in the thickest part of the thigh (not touching the bone). Cover and let rest 15 minutes before carving and serving.

We like to serve Rosemary Chicken with pan roasted potatoes and a seasonal green vegetable. A Wild Rice or Rice Pilaf dish in place of the potatoes works equally well.

Serves 4

Ingredients:
1 whole chicken, about 4 pounds
Coarse Kosher salt for inside the chicken
Olive Oil
1 Tablespoon Sea Salt
1 Tablespoon Fresh Ground Pepper
1 Tablespoon Granulated Garlic
1 Tablespoon Granulated Onion
2 Tablespoons Dried Rosemary Leaf

Directions:
Set up gas grill to medium indirect heat. If using charcoal, set up indirect with coals on one side. You want the temperature to be between 350°F and 375°F when ready to put the chicken on.

Rinse chicken inside and out. Pat dry and cut off any excess fat. Rub the Kosher salt inside and insert the rosemary sprigs at this time if you have any. Truss the chicken with butchers twine. Put the chicken on the rotisserie spit before seasoning it. Brush olive oil all over to give it a light coating. Sprinkle the salt, pepper, garlic and onion on the chicken while rotating it. Sprinkle the rosemary on last, since you might have to lightly pat it on to stick better.

Check the grill temperature to make sure its between 350°F and about 375°F. Put the spit in place, turn on the motor and close the cover. Make sure you have a drip pan underneath. Check the grill temperature after 15 minutes to make sure it’s not over 375°F degrees, or the chicken could burn. Check the temperature with an instant read thermometer after 1 hour. You want the temperature at least 165°F in the thickest part of the thigh (not touching the bone). Cook another 15 or so minutes if needed. When done, remove the spit from the grill with grill gloves. Place the chicken on a cutting board or plate, remove the spit, loosely cover with foil and let rest 15 minutes before carving and serving.

Serve with roasted potatoes and vegetables to complete the theme. I’ll season and indirect roast them with a bit of olive oil and butter in a foil packet on the grill for an hour at the same time. Keeps all the heat outside your home and everything is ready at the same time.