Ingredients
- 1 whole chicken about 4-5 lbs
- 2 teaspoons paprika
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt to taste
- Freshly ground black pepper to taste
- 2 tablespoons olive oil optional
Instructions
- Prepare the chicken by removing any giblets, rinsing it inside and out, and patting it dry with paper towels. Then rub with olive oil if using.
- In a small bowl, mix together paprika, thyme, garlic powder, onion powder, salt, and black pepper. Rub this seasoning mix all over the chicken, both inside and out.
- Truss the chicken by tying the legs together with kitchen twine and tucking the wing tips under the body. This helps the chicken cook evenly.
- Preheat your rotisserie to medium heat. Secure the chicken on the rotisserie spit and tighten it well.
- Cook the chicken on the rotisserie for about 70 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer in the thickest part of the thigh.
- Remove the chicken from the rotisserie and let it rest for about 10 minutes before carving. This allows the juices to redistribute throughout the meat, ensuring it's moist and flavorful.
