Nothing is more comforting than a nice, homemade meal with family. With the Ronco Rotisserie, a family meal of whole, roasted chicken is just a few, easy steps away. This weekend why not treat the family to traditional sit down dinner of Homemade Rotisserie Garlic Herb Chicken?

Homemade Rotisserie Garlic Herb Chicken


  • 1  5-6 pound roasting chickens
  • 4 fresh rosemary sprigs
  • 4 fresh thyme sprigs
  • 6-8 fresh chives
  • 1 head of garlic, broken into cloves
  • 2 tablespoons of salted butter, cut into quarter sized pieces
  • 1 tablespoon Italian herb seasoning
  • 1/2 tablespoon crushed garlic
  • Fresh cracked black pepper
  • Sea salt


  1. Remove chicken giblets and neck from cavity. Pat chicken dry completely. Trim off tailbone if desired.
  2. Stuff the cavity of the chicken with a head of garlic-broken into cloves, couple of pats of butter and fresh herbs. (This adds flavor while the chicken is cooking, but don’t over-stuff.  It will increase the cooking time.)
  3. Truss chicken to secure legs and wings.
  4. Rub the skin of the chicken with crushed garlic. Season with Italian herbs, salt and pepper.
  5. Place chicken on rotisserie rod so that it will rotate lengthwise on its side (not end-over-end).  This keeps the herbs from falling out of the chicken as it rotates. Place skewered bird into rotisserie.
  6. Cook chicken for 15 minutes per pound. Allow chickens to reach 165º F piercing meat between a leg and thigh.
  7. When fully cooked, set rotisserie to NO HEAT ROTATE, open the door and let chicken rest for 10-15 minutes before serving.
  8. Remove food ties and serve.Herbed Rotisserie Chicken.jpg


Chef Paja Sanchez