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. Rosemary Chicken also very popular with our dinner guests since the rosemary combines well with the other spices for a very flavorful chicken. Also, the seasoned, golden crispiness of the skin adds extra flavor. Since we grow rosemary in our yard, we’ll cut some sprigs and place inside the chicken while cooking. It also adds even more flavor. But if fresh rosemary isn’t available, you can still use the Dried Rosemary as we do at times,
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 degrees for about 1 ¼ to 1 ½ 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.
1 whole chicken, about 3 to 4 pounds
Coarse Kosher salt for inside the chicken
1 Tablespoon Sea Salt
1 Tablespoon Fresh Ground Pepper
1 Tablespoon Granulated Garlic
1 Tablespoon Granulated Onion
1-2 Tablespoons Dried Rosemary Leaf
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 and 400 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.
Check the grill temperature to make sure its between 350 and 400. Put the spit in place, turn on the motor and close the cover. Make sure you have a drip pan underneath. Check after 30 minutes to make sure you don’t have the temperature over 400 degrees, which would cause the outside of the chicken to burn. Check the internal temperature at about an hour and 15 minutes. You want 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, cover and let rest 15 minutes before serving.
I serve or Rosemary Chicken 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.