Rotisserie chicken is the best. I love it for the winter and heck, it works really nicely for the summer too. It’s one of those meals that screams “home-y” and who wouldn’t love that? Vegetarians…OK, good point.
Anyway, I threw together this recipe and baked it. It was so delicious smelling when it was cooking and even better tasting. There was a little heat — perfect!
- 1 chicken, rinsed under water and patted dry
- 2 TBSP lemon juice
- 2 TBSP fresh Thyme (or 1 1/4 TBSP of dried Thyme)
- 3 TBSP of dried Rosemary, crushed (just use your fingers to break-up and make it aromatic)
- 1 tsp Cayenne Pepper (or more if you like heat!)
- 2 tsp Kosher salt
Mix the Thyme, Rosemary, Cayenne Pepper, and salt together in a bowl. Now the chicken has been washed and dried, now put the lemon juice over the chicken — including underneath the skin! Do the same with the spice mixture. I had a lot of extra Thyme so I put the remaining in the big “cave” of the chicken. I like to let my chicken marinate for at least an hour, but it’s just fine if you don’t.
Now put the marinated chicken in your rotisserie according to your manufacturer’s directions.
Once it’s cooked, let the chicken sit and cover with aluminum foil for 10-15 minutes. This will let the juices sit but also keep the chicken hot.