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Spit Roasted Lemon Rosemary Chicken

Total Time

Prep: 20 min. Cook: 1-1/4 hours + marinating


6 servings

Pairs well with Gallo Family Vineyards Chardonnay.


  • 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


  1. 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.
  2. 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, turning several times.
  3. 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.
  4. 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.

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