Print

Lemon Herb Rotisserie Chicken for Easy Weeknight Meals

A whole, perfectly roasted Lemon herb rotisserie chicken with dark, crispy skin covered in herbs, resting on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Prepare this flavorful lemon herb rotisserie chicken for a juicy main course that yields perfect leftovers for salads and wraps all week.

Ingredients

Scale
  • 1 whole chicken (about 4 lbs)
  • 2 tablespoons olive oil
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 lemon, halved
  • 4 cloves garlic, smashed

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit. Remove the giblets from the whole chicken and pat the exterior dry with paper towels.
  2. In a small bowl, mix the olive oil, oregano, thyme, salt, and pepper to create the herb rub.
  3. Rub the herb mixture evenly over the entire surface of the chicken.
  4. Place one lemon half and the smashed garlic cloves inside the chicken cavity. Place the second lemon half on top of the chicken.
  5. Place the chicken in a roasting pan or on a rack set inside a baking sheet.
  6. Roast for 1 hour and 15 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees Fahrenheit.
  7. Remove the roasted chicken from the oven and let it rest for 10 minutes before carving. This is an easy dinner solution.

Notes

  • For extra crispy skin, increase the oven temperature to 450 degrees Fahrenheit for the last 15 minutes of cooking.
  • Save the leftover roasted chicken meat for quick salads or wraps the next day.
  • If you do not have a rotisserie, this method produces excellent roasted chicken results.

Nutrition

Find it online: https://dishicious.com/lemon-herb-rotisserie-chicken/