Spit-roasted Rosemary Chicken Recipe
Make Spit-roasted Rosemary Chicken Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the chicken and marinade
For the basting sauce
Optional pan juices / serving
Method
For the chicken and marinade
- 1
Prepare the marinade
Crush the garlic cloves with the flat side of a knife and finely mince. Strip the rosemary leaves from 4 sprigs and chop finely. In a bowl combine minced garlic, chopped rosemary, olive oil, lemon juice, lemon zest, Dijon mustard, kosher salt and black pepper. Whisk until emulsified.
- 2
Prep the chicken
Pat the whole chicken dry inside and out with paper towels. Gently loosen the skin over the breast by sliding your fingers between the skin and the meat, creating pockets without tearing the skin.
- 3
Season and stuff
Rub half of the marinade under the skin over the breasts and thighs (use your fingers to distribute). Rub the remaining marinade all over the outside of the chicken. Rub softened butter over the skin, then tuck the wing tips under the bird. Place the quartered onion and halved lemon into the cavity. Thread 2 whole rosemary sprigs into the cavity as well.
- 4
Truss and mount
Truss the chicken by tying the legs together with kitchen twine and securing the bird so it sits balanced on the spit. Make sure the spit rod passes through the cavity center and is firmly secured with forks/clamps so the bird won’t spin separately from the spit.
- 5
Marinate (optional but recommended)
If time allows, refrigerate the prepared spitted chicken for 1–4 hours (up to overnight) to let flavors penetrate. Bring to room temperature for 30 minutes before cooking.
Spit-roasting and basting
- 6
Preheat and set up
Preheat your rotisserie grill or spit-roaster to medium heat (about 180–200°C / 350–400°F). If using charcoal, bank coals for indirect heat so chicken cooks by radiant heat rather than direct flames. Position a drip pan under the chicken to catch juices and aromatics (add chicken stock or wine to the pan if you want pan juices for gravy).
- 7
Start roasting
Mount the trussed chicken onto the spit and secure clamps tightly. Turn the motor on so the bird rotates smoothly. Roast for about 60–90 minutes depending on chicken size (for a 1 kg chicken plan ~60–75 minutes).
- 8
Make basting sauce
While the chicken roasts, mix olive oil, melted butter, chopped rosemary, minced garlic, salt and pepper in a small bowl. Keep warm.
- 9
Baste periodically
Every 15–20 minutes, quickly brush the basting sauce over the chicken as it rotates. Use a heatproof basting brush or baster. Reapply more sauce each time so skin stays moist and develops an even golden color. If flare-ups occur, move coals or reduce heat briefly.
- 10
Check temperature
After about 45–50 minutes start checking doneness by inserting an instant-read thermometer into the thickest part of the thigh without touching bone. Target 74°C / 165°F. Also check breast temperature (should be about 70–74°C). If skin is browning too quickly, tent loosely with foil.
- 11
Finish and rest
When the thigh reaches 74°C and juices run clear, remove the spit from heat. Carefully remove the chicken from the spit and transfer to a cutting board. Let rest for 10–15 minutes before carving so juices redistribute.
Pan juices (optional)
- 12
Make gravy from drippings
Skim excess fat from the drip pan and pour the remaining pan juices into a small saucepan. Bring to a simmer and reduce slightly. If you want a thicker gravy, whisk cornstarch with cold water to make a slurry and slowly whisk into simmering juices until desired thickness. Taste and adjust seasoning.
- 13
Serve
Carve the rested chicken: remove legs and thighs, then slice breasts and wings. Spoon pan juices or gravy over slices and garnish with extra fresh rosemary sprigs. Serve with roasted vegetables or a salad.