Rotisserie Chicken

1.In a small bowl, combine the minced garlic, olive oil, lemon juice, paprika, dried thyme, dried rosemary, salt, and black pepper. Mix well to create the marinade.

2.Place the whole chicken in a large resealable bag or airtight container. Pour the marinade over the chicken, making sure it is evenly coated. Press out any excess air, seal, and refrigerate for at least 4 hours or overnight.

3.Preheat your rotisserie grill to medium-high heat.

4.Remove the chicken from the marinade and discard any remaining marinade. Secure the chicken onto the rotisserie spit, making sure it is tightly fastened.

5.Place a drip pan underneath the chicken to catch any drippings.

6.In a small bowl, whisk together the melted butter, lemon juice, and honey to create the basting sauce.

7.Start the rotisserie and cook the chicken for about 1.5 to 2 hours, or until the internal temperature reaches 165°F (75°C).

8.Every 30 minutes, baste the chicken with the prepared basting sauce, ensuring that all sides are coated.

9.Once cooked, carefully remove the chicken from the rotisserie and let it rest for 10 minutes before carving.

10.Carve the chicken and serve hot with your favorite sides. Enjoy!