The Perfect Rotisserie Chicken

Serves 4
Time 1 hour 30 minutes


1 x 1.8kg whole chicken


1 lemon, halved

½ brown onion, quartered

4 garlic cloves, sliced

50g butter 

4 sprigs thyme


Freshly ground black pepper

¼ cup extra virgin olive oil  


Roast Potatoes 

500g baby potatoes

2 red onions, quartered

6 cloves garlic

1 bunch thyme

Salt & pepper 

100g butter


Stuff the lemon, onion, garlic, butter and thyme inside the chicken’s cavity and season with salt and pepper. Tie the chicken legs to the parson’s nose as firmly as possible. 

Season the outside of the chicken with salt and extra virgin olive oil. 

Place potatoes, butter, onion and garlic on a tray lined with baking paper. Add knobs of butter and season with salt and pepper. 

Insert the rotisserie rod through the chicken. Place into the rotisserie motor, set the temperature to 190C and select the rotisserie function. Place the tray of potatoes under the chicken and bake for 40-50 minutes or until the chicken is golden brown and cooked through. The chicken is cooked when the internal core temperature is 72ºC. If you don’t have a meat thermometer, insert a fork into the chicken’s cavity and lift the bird up. Tilt it downwards and if the juices run clear the bird is cooked.; if they are pink, then it needs more cooking.

Transfer the cooked chicken to a hot dish and leave it to rest for 15 minutes in a warm spot. Pour over any juices on the tray and serve with the roasted vegetables.