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Spit Roasted Lemon Rosemary Chicken

 Spit Roasted Lemon Rosemary Chicken
Pairs well with Gallo Family Vineyards Chardonnay.
6 ServingsPrep: 20 min. Cook: 1-1/4 hours + marinating


  • 8 cups warm water (110° to 115°)
  • 1/2 cup kosher salt
  • 1/4 cup packed brown sugar
  • 3 tablespoons molasses
  • 1 tablespoon whole peppercorns, crushed
  • 1 tablespoon whole allspice, crushed
  • 2 teaspoons ground ginger
  • 1 broiler/fryer chicken (3-1/2 to 4 pounds)
  • 2 medium lemons
  • 3 teaspoons minced fresh rosemary, divided
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 1/4 cup olive oil


  • For brine, combine the first seven ingredients in a large kettle.
  • Bring to a boil; cook and stir until salt is dissolved. Remove from
  • the heat. Cool to room temperature. Meanwhile, grate peel from
  • lemons. Juice lemons and reserve juiced lemon halves; set aside.
  • Remove giblets from chicken; discard. Place cold water in a 2-gal.
  • resealable plastic bag; add chicken. Place in a roasting pan.
  • Carefully pour cooled brine into bag. Squeeze out as much air as
  • possible; seal bag and turn to coat. Refrigerate for 3-4 hours,

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Spit Roasted Lemon Rosemary Chicken (continued)

Directions (continued)

  • turning several times.
  • Discard brine. Rinse chicken with water; pat dry. Rub inside of
  • chicken with 1 teaspoon rosemary and 1/8 teaspoon each salt and
  • pepper. Place the juiced lemon halves in cavity. Skewer chicken
  • openings, tie together.
  • Place chicken on rotisserie rod on grill with a drip pan according to
  • manufacturer's directions. Combine olive oil, lemon juice, lemon
  • peel, remaining rosemary, salt and pepper; brush over chicken. Grill
  • 1 to 1-1/2 hours or until chicken juices run clear.
  • Yield: 6 servings.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.