Rotisserie Chicken Recipe

Prep the chicken

Remove giblets from the cavity and pat the whole chicken dry with paper towels. Tuck the wing tips behind the back.

Season and flavor

Mix softened butter, minced garlic, 1 tbs kosher salt and 1/2 tsp black pepper. Loosen the skin over the breasts with your fingers and spread about two-thirds of the garlic butter under the skin directly onto the breast meat. Rub the remaining butter over the skin. Rub the outside of the chicken with olive oil and season the exterior and cavity with the remaining 1 tbs kosher salt and 1/2 tsp black pepper. Insert thyme sprigs and the halved lemon into the cavity.

Truss and set up

Truss the legs with kitchen twine so the bird is compact. If using a rotisserie spit, secure the chicken tightly to the spit so it rotates evenly. If roasting in an oven, place the chicken breast-side up on a wire rack in a shallow roasting pan.

Cook

Rotisserie method: Preheat rotisserie to medium-high (about 375-400°F / 190-200°C). Roast until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C), about 60-75 minutes depending on size. Oven method: Preheat oven to 425°F (218°C). Roast for 15 minutes, then reduce heat to 375°F (190°C) and continue roasting until thigh temperature reaches 165°F (74°C), about 45-60 additional minutes. Baste once with pan juices after 30 minutes if oven-roasting.

Rest

Remove chicken from heat and transfer to a cutting board. Tent loosely with foil and let rest 15-20 minutes before carving. Reserve pan drippings for the jus: pour drippings through a fine-mesh strainer into a measuring cup and let any fat rise to the top.

Separate and measure drippings

Spoon off and discard excess fat from the reserved drippings until you have about 2 tablespoons of fat with the remaining flavorful juices totaling 1 cup. If you have less than 1 cup, add chicken stock to reach 1 cup total liquid.

Sauté shallot

In a medium saucepan over medium heat, add 1 tbs of the reserved fat (or 1 tbs butter if not enough fat). Add the minced shallot and sauté until translucent and fragrant, about 2-3 minutes—do not brown.

Deglaze

Add the dry white wine to the pan to deglaze, scraping any browned bits from the bottom. Reduce the wine by about half, about 1-2 minutes.

Simmer with stock

Add the reserved drippings and chicken stock, along with the two thyme sprigs. Bring to a gentle simmer and reduce uncovered until the liquid is slightly thickened and concentrated, about 8-10 minutes. Skim any foam or excess fat from the surface with a spoon as it simmers.

Finish the jus

Remove the thyme sprigs and strain the jus through a fine-mesh sieve into a clean saucepan or bowl. Return the strained liquid to low heat and swirl in the cold cubed butter a few pieces at a time to finish, whisking or swirling until the sauce is glossy and slightly thickened. Season with sea salt (about 1 tsp) and 1/2 tsp freshly ground black pepper, then taste and adjust to taste.

Serve

Carve the rested rotisserie chicken and serve immediately with warm jus passed on the side or spooned over slices. Leftover jus keeps refrigerated in an airtight container for up to 3 days.