Rotisserie Herb-Roasted Chicken with Lemon and Garlic on the Arteflame Grill

Rotisserie cooking on the Arteflame grill adds an incredible depth of flavor to herb-roasted chicken. The slow, even cooking results in juicy, tender meat with perfectly crispy skin. Paired with roasted vegetables and a fresh salad, this dish is ideal for a family dinner of six.

The Arteflame rotisserie is truly "set and forget".  Just put the chickens on and check in on them once in a while, they'll come out perfect every time.

Ingredients

For the Chicken:

• 2 whole chickens (about 4-5 lbs each)
• 4 tablespoons olive oil
• 2 tablespoons kosher salt
• 1 tablespoon black pepper
• 2 lemons, quartered
• 2 heads of garlic, halved horizontally
• 1 bunch fresh rosemary
• 1 bunch fresh thyme
• 1 bunch fresh sage
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon paprika

For the Roasted Vegetables:

• 6 large carrots, peeled and cut into large chunks
• 6 large potatoes, peeled and cut into large chunks
• 2 red onions, cut into wedges
• 3 tablespoons olive oil
• Salt and pepper to taste
• Fresh rosemary and thyme for garnish

For the Salad:

• 6 cups mixed greens (arugula, spinach, and romaine)
• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced
• 1/2 red onion, thinly sliced
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste

Instructions

1. Prepare the Arteflame Grill

Set up your Arteflame grill with the rotisserie attachment. Preheat the grill to medium-high heat, around 375°F (190°C), to ensure even cooking.

2. Prepare the Chickens

Rinse the chickens under cold water and pat them dry with paper towels. Place the chickens on a large tray.

In a small bowl, mix the olive oil, kosher salt, black pepper, garlic powder, onion powder, and paprika. Rub the mixture all over the chickens, ensuring they are evenly coated.

Stuff the cavity of each chicken with lemon quarters, garlic halves, and a mix of rosemary, thyme, and sage. Secure the chickens onto the rotisserie spit, tying the legs and wings with kitchen twine to ensure they cook evenly.

3. Rotisserie the Chickens

Place the rotisserie spit on the Arteflame grill and start the rotisserie motor. Let the chickens cook slowly, rotating evenly over the heat. Cook the chickens for about 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.

TIP: You can experiment with moving the spit up or down.  Moving the pit down will make the chicken skin crispier, just don't overdo it.

4. Roast the Vegetables

While the chickens are roasting, prepare the vegetables. Place the carrot chunks, potato chunks, and red onion wedges on the flat cooktop surrounding the center grill. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.

Spread the vegetables out on the cooktop, using the medium heat zone, and roast them for about 45 minutes or until they are tender and caramelized. Turn them occasionally for even cooking.

5. Make the Salad

In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber slices, and red onion. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper. Drizzle the dressing over the salad and toss to combine.

6. Carve and Serve the Chickens

Once the chickens are done, carefully remove them from the rotisserie spit and let them rest for about 10 minutes before carving. Carve the chickens into pieces and arrange them on a large serving platter.

Surround the carved chicken with the roasted vegetables and garnish with fresh rosemary and thyme sprigs. Serve the herb-roasted chicken and vegetables with the mixed green salad on the side for a complete family meal.

Tips for the Best Results

• Rotisserie Cooking: Ensure the chickens are evenly balanced on the rotisserie spit to avoid wobbling and ensure even cooking.
• Crispy Skin: Basting the chickens with their own juices as they rotate will help keep the skin crispy and flavorful.
• Vegetable Variations: Feel free to add other vegetables like Brussels sprouts, parsnips, or bell peppers to the roasting mix on the cooktop.

Conclusion

Rotisserie herb-roasted chicken with lemon and garlic on the Arteflame grill is a fantastic way to feed a family of six. The slow, even cooking on the rotisserie ensures juicy, tender chicken with perfectly crispy skin, while the roasted vegetables and fresh salad make for a well-rounded, delicious meal.

Variations

1. Honey-Lemon Rotisserie Chicken: Add a honey glaze by mixing honey with lemon juice and basting the chickens during the last 30 minutes of cooking.
2. Spicy Herb Rotisserie Chicken: Add a touch of cayenne pepper or chili flakes to the seasoning mix for a spicy kick.
3. Garlic and Herb Butter Chicken: Rub herb-infused butter under the skin of the chickens before securing them on the rotisserie for extra flavor and richness.
4. Orange and Thyme Rotisserie Chicken: Replace the lemon with orange slices and use thyme for a different citrus-herb combination.
5. Balsamic Glazed Rotisserie Chicken: Brush the chickens with a balsamic vinegar reduction during the last 15 minutes of cooking for a sweet and tangy finish.

Best Pairings

• Drink: A crisp white wine like Chardonnay or a light red like Pinot Noir pairs well with the flavors of the roast chicken.
• Side Dish: Garlic bread or a light pasta salad complements the meal.
• Dessert: A fruit tart or a light lemon sorbet to finish the meal on a sweet note.