I remembered I had an old rotisserie/roaster that my mom had given me in the back of the pantry yesterday. So I pulled a chicken out of the freezer and let it thaw out over night in the refrigerator. When I got home from work today I pulled together a very simple recipe that will make your family feel like you worked for hours on it. The chicken was so moist and almost falling off the bone. The lemon that I placed inside the chicken with the garlic and thyme perfumed the whole bird, and my kitchen. I put a bit extra pepper on my chicken than some of you might like, but I am a big fan of fresh ground pepper.
So the next time you have a lot on your plate and have to make a quick dinner, give this one a try. You can also do it in the oven if you don’t have a rotisserie. I’ve done it that way before and it comes out just as tasty. Either way, give it a try and let me know what y’all think.
- 1 1/2 pound chicken
- salt and freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1 large lemon, halved
- 1 garlic head, cut through horizontally
- 4 – 5 fresh bay leaves
- 6-8 fresh thyme sprigs
- 3-4 teaspoons Eureka Lemon Olive Oil (I only buy & use Joe & Sons Olive Oils ). You can also use 3 teaspoons olive oil and 1 teaspoon lemon juice if you can’t find lemon infused olive oil, or just click the link up there for Joe & Sons and order the best. You won’t be disappointed.
- Rinse and clean chicken. Pat dry with paper towel.
- Sprinkle the inside cavity with some salt and pepper to taste, then stuff the lemon, garlic, bay leaves and thyme into the cavity.
- Tie the legs together with kitchen twine.
- Mix the olive oil and lemon juice and rub down the outside of chicken with olive oil and season with salt and pepper and the garlic powder.
- Place on rotisserie and secure (you could also roast in oven at 350°F)
- Roast in the rotisserie for about 45 minutes. Should be golden brown with juices running clear. Make sure to cook to at least 165° internal temperature at thickest part of meat away from bone in thigh.
- Remove from rotisserie, tent with foil and let rest for at least 15-20 minutes.
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