Greek-Inspired Rotisserie Chicken

Another Deborah original recipe for your enjoyment. Remember, as with most of my recipes, all measurements are approximate and to your own personal taste.  I did not measure anything as I went–I’m telling you approximately what I used as I eyeballed it!  Enjoy your time in the kitchen, and everywhere else!


Our little chicken, served with tabouli, hummus, tzatziki, and bread for dipping. I don’t know what kind of bread it is. I made it up. If asked, I’ll post the super-simple instructions.


I started with a little 3.75# spring chicken that I got from Working-H Farms at the Morgantown Farmer’s Market.

I washed it, salted it inside and out using Celtic Sea Salt and let it sit in the fridge uncovered for a few hours to dry out. While it was chilling, I mixed up:

  • 3 T butter
  • 2 T minced garlic
  • 1 t oregano
  • freshly squeezed lemon juice from 3 lemons

Helpful hint: whisk in the lemon juice little by little so you don’t have a ball of butter flying around your bowl!Ask me how I know … anyway, after I had it all emulsified, I spread that on a small plate and refrigerated, then after it had solidified, I stuffed pieces of it under the skin all over the chicken.

Onto the rotisserie with the little guy! Of course, most of the self-baster dripped out pretty fast, but it still worked. To the remaining butter/lemon mixture, I added:

  • the juice of one more lemon
  • 1/2 t salt
  • 1/4 t pepper

I warmed it over low heat to just melted and used that to baste Mr. Chicken a few times after the first hour of his rotisserie journey just for the heck of it. Result? Just enough flavor to enhance, not overpower, that fresh young chicken flavor. Score! 🙂 If you try it, let me know how it worked for you!

You can leave comments by clicking here, leave a trackback at or subscribe to the RSS Comments Feed for this post.