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Rotisserie Chicken Lemon Flavored

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“My in-laws had bought a rotisserie cooker, but hardly ever used it, so I asked if I could borrow it. Of course now I've had it almost 2 years!! I use it at least 3 times a month. It's great!! Easy to use and to clean!! It's probably healthier typically (except I use butter as a baster).”
1hr 40mins

Ingredients Nutrition


  1. Rinse, clean (take out giblets) and pat dry, your chicken.
  2. Loosen the skin off the breast and tuck the butter pats in between the skin and the breast (leave a little to rub on the outside of the chicken).
  3. Do the same with the lemon slices.
  4. Bind up the chicken with rotisserie strechy strings (binding the legs together and the wings so they don't flop around while rotating).
  5. Place on rotisserie machine metal skewers, then sprinkle with seaoning and salt.
  6. Cook for 1 1/2 hours Do not over cook or it will be dry.
  7. NOTE: If you have a problem with the lemon or butter staying on the bird, try using tooth picks (soak them first) to hold it in for the first 45 min; I wouldn't leave it in the whole cooking time.

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