Category
Main Dishes
Servings
2
Ingredients
- 1 (5-lb) chicken, whole, skin on
- 1 lemon
- 4 sprigs fresh thyme
- 2 T extra-virgin olive oil
- Sea salt
- Freshly ground black pepper
Directions
- Pat dry chicken with paper towels. Tie up (truss) chicken with kitchen twine. Skewer chicken firmly onto the spit of the Rotisserie Skewer. See “Rotisserie Skewer Assembly” under Assembly Guide for more. Rub chicken with lemon and squeeze the rest of the juice into the cavity.
- Place lemon and thyme inside cavity of chicken. Rub the chicken with olive oil and season with salt and pepper. Let sit at room temperature for 45 min. before cooking.
- Position chicken with Rotisserie Skewer into Brio, placing one end of Skewer into Hole and other into Bracket. See “Rotisserie Skewer Assembly” under Assembly Guide for more. Place Drip Tray in rack slot beneath the Rotisserie Basket.
- Press “Rotisserie” and set to cook for 45-50 min.
- When done and Rotisserie Skewer has completely stopped, using a hand-held meat thermometer, insert into breast of the chicken. Temperature should read 165°F or more. Remove chicken. Tent with foil and let rest for 20 min..
This is great clarification for the instructions in the recipe book. The books instructions make it sound like you cook it for 10 minutes and then do carryover cooking till it beeps. This is way clearer!
Hello Mike!
Thank you for reaching out to us! The cooking temperature for the rotisserie chicken is 350F.
Don’t hesitate to reach out to us if you have any further questions.
What temperature?