📝 About This Recipe
Transport the comfort of a gourmet deli into your home kitchen with this masterclass in succulent poultry. This recipe focuses on a 24-hour dry brine and a continuous baste to ensure skin that shatters like glass and meat that drips with juices. Infused with aromatic garlic, lemon, and a signature spice rub, it’s the ultimate centerpiece that redefines what fast-food style poultry can truly be.
🥗 Ingredients
The Bird
- 4-5 pounds Whole Roasting Chicken (giblets removed, patted completely dry)
The Dry Brine & Rub
- 2 tablespoons Kosher Salt (coarse grain is essential)
- 1 tablespoon Smoked Paprika (for color and depth)
- 1 tablespoon Garlic Powder
- 2 teaspoons Onion Powder
- 1 teaspoon Dried Oregano (crushed between palms)
- 1 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Cayenne Pepper (optional for a subtle kick)
Aromatics & Basting
- 4 tablespoons Unsalted Butter (melted)
- 1 Lemon (halved)
- 3 sprigs Fresh Rosemary
- 4 sprigs Fresh Thyme
- 4 pieces Garlic Cloves (smashed)
- 2 tablespoons Olive Oil
👨🍳 Instructions
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1
Begin by patting the chicken extremely dry with paper towels, both inside and out. Moisture is the enemy of crispy skin.
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2
In a small bowl, combine the kosher salt, smoked paprika, garlic powder, onion powder, oregano, black pepper, and cayenne to create your dry brine.
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3
Generously coat the chicken with the spice rub, ensuring you get under the skin of the breast and into every crevice. Place the chicken on a wire rack over a sheet pan and refrigerate uncovered for 12-24 hours.
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4
Remove the chicken from the refrigerator 45 minutes before cooking to take the chill off. Preheat your oven to 425°F (220°C) if using a rotisserie setting, or prepare your outdoor grill for rotisserie cooking.
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5
Stuff the cavity of the chicken with the halved lemon, smashed garlic cloves, rosemary, and thyme sprigs.
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6
Truss the chicken tightly with butcher's twine. Tie the legs together and tuck the wings under the body to ensure even spinning and cooking.
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7
Slide the first spit fork onto the rotisserie rod and point it toward the center. Skewer the chicken through the center of the cavity and secure the second fork. Ensure the bird is balanced so the motor doesn't strain.
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8
Whisk the melted butter and olive oil together. Lightly brush the exterior of the chicken with a small amount of this mixture before starting the rotisserie.
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9
Place a drip pan beneath the chicken to catch renderings. Start the rotisserie motor and roast at 425°F for the first 15 minutes to blast the skin with heat.
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10
Reduce the heat to 350°F (175°C). Continue to cook for another 45-60 minutes, basting with the butter-oil mixture every 20 minutes.
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11
Check the internal temperature using an instant-read thermometer. The chicken is done when the thickest part of the thigh reaches 165°F (74°C) and the juices run clear.
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12
Carefully remove the spit from the heat. Let the chicken rest on a carving board for at least 15 minutes before removing the twine and spit forks.
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13
Carve the chicken into drumsticks, thighs, wings, and breasts, ensuring everyone gets a piece of that beautifully seasoned skin.
💡 Chef's Tips
Dry the chicken uncovered in the fridge; this 'air-chilling' is the secret to professional-grade crispy skin. Always use a meat thermometer rather than relying solely on time, as bird sizes and oven calibrations vary. If you don't have a rotisserie spit, use a vertical poultry roaster or a 'beer can' stand to mimic the 360-degree airflow. Save the carcass and the drippings from the pan to make a rich, golden homemade chicken stock. Avoid using table salt; the large grains of Kosher salt draw out moisture more effectively without making the bird overly salty.
🍽️ Serving Suggestions
Serve with a side of garlic-parmesan potato wedges and a creamy coleslaw for a classic rotisserie experience. Pair with a crisp, chilled Chardonnay or a sparkling apple cider to cut through the richness of the poultry. Drizzle the carved meat with a squeeze of fresh lemon and a sprinkle of flaky sea salt just before serving. Use leftovers for the ultimate rotisserie chicken salad with celery, grapes, and toasted pecans. Serve alongside a warm baguette and salted butter to soak up the herb-infused juices.