Rotisserie Chicken with Garlic, Lemon and Herbs
- 2 tsp. salt
- 1/2 tsp. freshly ground pepper
- 1 tsp. chopped fresh thyme
- 1 Tbs. chopped fresh flat-leaf parsley
- 1 tsp. chopped fresh rosemary
- 2 garlic cloves, minced
- Grated zest of 1 lemon
- 1 Tbs. extra-virgin olive oil
- 1 whole chicken, 3 to 4 lb.
In a bowl, stir together the salt, pepper, thyme, parsley, rosemary, garlic, lemon zest and olive oil to make a paste.
Rinse the chicken inside and out with cold water and pat dry with paper towels. Thoroughly rub the chicken inside and out with the herb paste.
Thread the chicken onto the rotisserie rod, secure the chicken to the rod and attach the rod to the rotisserie motor according to the manufacturer's instructions. Transfer the rotisserie to the oven and roast the chicken until an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 170°F, or until the juices run clear when the chicken is pierced with the tip of a knife, about 1 hour.
Remove the chicken from the rotisserie and transfer to a carving board. Cover loosely with aluminum foil and let rest for about 10 minutes before carving.