Wood-fired Rotisserie Chicken Recipe
crushed herbs, mashed red potatoes, sweet glazed carrots
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken Marinade
Mashed Red Potatoes
Sweet Glazed Carrots
Method
Chicken Preparation
- 1
Marinate the Chicken
In a large bowl, combine olive oil, minced garlic, chopped rosemary, chopped thyme, lemon juice, salt, and black pepper. Mix well. Rub the marinade thoroughly over the whole chicken, ensuring it gets under the skin. Let it marinate in the refrigerator for at least 1 hour (or overnight for best results).
- 2
Preheat the Grill
Prepare your wood-fired rotisserie grill by preheating it to medium-high heat. Ensure the rotisserie spit is clean and ready for use.
- 3
Skewer the Chicken
Once marinated, skewer the chicken onto the rotisserie spit, securing it tightly to prevent any movement while cooking.
- 4
Cook the Chicken
Place the rotisserie spit onto the grill and cook the chicken for approximately 1 to 1.5 hours, or until the internal temperature reaches 165°F (75°C). Baste occasionally with any leftover marinade.
Mashed Red Potatoes Preparation
- 5
- 6
Sweet Glazed Carrots Preparation
- 7
Cook the Carrots
In a medium saucepan, combine sliced carrots, brown sugar, butter, water, and salt. Bring to a boil over medium heat. Once boiling, reduce heat, cover, and simmer for about 15 minutes, or until the carrots are tender and the glaze has thickened.