Shelly's Recipe

GARLIC ROTISSERIE WHOLE CHICKEN

Category: Chicken

1 whole roasting chicken (about 4 pounds)
3-1/2 teaspoons seasoning salt, divided
14 large whole fresh garlic cloves, peeled and divided
2 tablespoons melted butter
2 tablespoons olive oil
1 tablespoon fresh lemon juice (can use more)
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon fresh ground black pepper (can use more)

Season the inside cavity of the chicken with about 2 teaspoons seasoned salt or white salt then place 10 whole garlic cloves inside the cavity; truss with skewers then tie legs together with cotton butcher’s string.

Fold the wings under. Slice the remaining 4 garlic cloves in half using a knife then slip the 8 halves under the skin of the chicken (you can use less garlic if desired).

In a bowl whisk the melted butter with oil, lemon juice, garlic powder, 1-1/2 teaspoons seasoned salt, paprika and black pepper. Brush the outside of the chicken all over with the melted butter mixture.

Place in a glass dish; cover with plastic and refrigerate for 5 hours (the butter will harden in the fridge but will melt when cooking - refrigerate no longer than 5 hours or the lemon will start to “cook” the chicken). Place the chicken on the rotisserie spit/rod. Cook for about 1-1/2 hours or until the chicken is thoroughly cooked. Servings 4

NOTE: Plan ahead there is a 5 hour refrigeration time for the chicken