Who says chicken can’t be an elegant holiday meal? Why not switch it up for Thanksgiving or host the office holiday party? This recipe for Lemon Herbed Garlic Rotisserie Chicken is packed full of flavor and adds that little extra “something special” that’s perfect for the holidays. Cooking two chickens in your Ronco Rotisserie Oven at the same time is a fantastic and easy way to feed a crowd. So why not?
Rotisserie Time: 2 ½ to 3 hours
- 2, 5-6 pound roasting chickens
- 6-8 fresh rosemary sprigs
- 6-8 fresh thyme springs
- 6-8 fresh sage sprigs
- 6-8 fresh chives
- 2 heads of garlic
- 10-12 lemon wheels
- 4 tablespoons of salted butter, cut into quarter-sized pieces
- Fresh cracked black pepper
- Sea salt
- Remove chicken giblets. Pat dry with paper towels and discard. Trim off tailbone and any excess fat.
- With your fingers, carefully pull back the breast skin to loosen. Stuff 2 lemon wheels, 2 sprigs of each herb and a couple of pats of butter between the skin of both chickens.
- Stuff the cavity of each chicken with a whole garlic clove, 2 lemon wheels and a couple of pats of butter. (This adds flavor while the chicken is cooking, but don’t over-stuff. It will increase the cooking time.)
- Truss chickens to secure legs and wings.
- Generously salt and pepper the skin on the top and bottoms of both chickens.
- Place on rotisserie rods as shown. I like to separate the two chickens with a couple of lemon wheels to allow the skin between them to have airflow to crisp up.
- Cook chickens for 15 minutes per pound of meat (approx. 2 ½ to 3 hours). Allow chickens to reach 165º F or test with a knife by piercing meat between a leg and thigh to make sure juices run clear.
- When fully cooked, set rotisserie to NO HEAT ROTATE and let chickens rest for 10-15 minutes before serving.