📝 About This Recipe
Experience the ultimate hybrid of two legendary techniques: the rapid, even cooking of spatchcocking and the self-basting magic of the rotisserie. This method ensures every inch of skin turns shatteringly crisp while the meat remains incredibly succulent thanks to a 24-hour citrus and herb dry brine. It is a masterclass in texture and flame-kissed flavor that will redefine your Sunday roast.
🥗 Ingredients
The Bird
- 4-5 lbs Whole Roasting Chicken (organic or pasture-raised preferred)
The Signature Dry Brine
- 2 tablespoons Kosher Salt (Diamond Crystal preferred)
- 1 tablespoon Smoked Paprika (Spanish pimentón)
- 1 tablespoon Light Brown Sugar (packed)
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Dried Oregano (Mexican oregano if available)
- 1 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Lemon Zest (from one large lemon)
The Basting Butter
- 4 tablespoons Unsalted Butter (melted)
- 1 sprig Fresh Rosemary (finely minced)
- 2 sprigs Fresh Thyme (leaves only)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Honey (to balance acidity)
👨🍳 Instructions
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1
Spatchcock the chicken by placing it breast-side down on a cutting board. Using sharp kitchen shears, cut along both sides of the backbone to remove it entirely. Flip the bird over and press firmly on the breastbone until you hear a crack and the chicken lies flat.
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2
Pat the chicken extremely dry with paper towels. Moisture is the enemy of crisp skin, so take your time with this step.
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3
In a small bowl, combine the kosher salt, smoked paprika, brown sugar, garlic powder, onion powder, oregano, black pepper, and lemon zest to create the dry brine.
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4
Generously season the chicken on both sides with the dry brine, ensuring you get under the skin of the breasts and thighs. Place the chicken on a wire rack over a baking sheet and refrigerate uncovered for 12-24 hours to air-dry the skin.
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5
Remove the chicken from the refrigerator 45 minutes before cooking to take the chill off. Prepare your rotisserie spit.
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6
To secure a spatchcocked chicken on a rotisserie, thread the spit rod through the thickest part of the thighs and out through the breast area. Use the rotisserie forks to clamp the bird tightly, ensuring it is centered and balanced. Use butcher's twine to tie the legs together and tuck the wing tips behind the back.
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7
Preheat your grill for indirect rotisserie cooking. If using gas, turn on the outer burners to medium-high (aiming for 375°F/190°C). If using charcoal, pile hot coals on either side of a drip pan placed in the center.
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8
Mount the spit on the grill and turn on the rotisserie motor. Close the lid and let it roast undisturbed for the first 30 minutes.
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9
While the chicken roasts, whisk together the melted butter, minced rosemary, thyme, lemon juice, and honey to create the basting sauce.
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10
After 30 minutes, begin basting the chicken every 10 minutes with the herb butter. This will build layers of flavor and a deep mahogany color.
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11
Check the internal temperature after 45 minutes. The chicken is done when an instant-read thermometer reaches 165°F (74°C) in the thickest part of the breast and 175°F (80°C) in the thigh.
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12
Carefully remove the spit from the grill. Place the chicken on a warm platter and let it rest for 15 minutes before removing the spit and twine. Resting allows the juices to redistribute, ensuring a moist bite.
💡 Chef's Tips
Don't skip the 24-hour air-dry in the fridge; this is the secret to professional-grade crispy skin. Always use a drip pan under the chicken to prevent flare-ups and to catch juices for a potential gravy. If the wings or legs start to darken too quickly, wrap those specific areas in a small piece of aluminum foil. Ensure the bird is perfectly balanced on the spit; an unbalanced load can burn out your rotisserie motor. For an extra smoky profile, add a few chunks of apple or cherry wood to your charcoal setup.
🍽️ Serving Suggestions
Serve alongside roasted root vegetables that have been tossed in the chicken drippings from the drip pan. A crisp Arugula Salad with a lemon-truffle vinaigrette cuts through the richness of the dark meat. Pair with a chilled glass of buttery Chardonnay or a light-bodied Pinot Noir. Classic Garlic Mashed Potatoes with a side of charred broccolini make for a perfect family feast. Leftovers are incredible in a gourmet chicken salad with grapes and toasted walnuts.