I discovered the joys of rotisserie roasted chicken after I tried this recipe a few weeks ago. So when fresh rosemary appeared in my Local Box last week, I knew I had to use it to make a rotisserie roasted chicken! I LOVE rotisserie roasting because I can prep the chicken in the morning, and then let it cook while I’m out in the afternoon (or home blogging). Put some rice in the rice cooker and you’ve got a delicious dinner that’s super easy to make!
1 whole organic or local chicken
3 sprigs fresh rosemary
1 med.-lg. onion, quartered
1 t. salt
1/4 t. pepper
To prep the chicken, remove heart/gizzards and rinse well.
Place chicken in a baking pan and pat dry, inside and out, with a paper towel.
Place the onion pieces and two rosemary sprigs inside the chicken. Just stuff ’em in there!
(Since I’m all about shortcuts, I don’t bother trussing my chicken).
To make the spice rub, mince the garlic.
Pull off about 1 T. of rosemary leaves.
Combine minced garlic, rosemary, salt, and pepper on cutting board and chop until it becomes mushy.
Rub spice mixture on outside of chicken.
Bake at 250 degrees for 5 hours. It should be basted every hour, but I’ve skipped this step before if I’m not home while it’s cooking. Makes for a dryer chicken, but it works OK.
Just before serving, remove rosemary and onion from chicken cavity.