Ingredients:

  • 1 4.5 lb whole chicken, giblets removed
  • 1/2 cup unsalted butter, melted
  • 1 tbsp smoked paprika
  • 1 tbsp garlic salt
  • 1 tsp cracked black pepper
  • 1 tsp dried thyme
  • 1 tsp dried oregano

Instructions:

  1. Pat the chicken completely dry with paper towels to ensure a crispy crust.
  2. Sprinkle a pinch of salt inside the chicken cavity for deep-tissue seasoning.
  3. Use kitchen twine to tie the legs together tightly and tuck the wing tips behind the breast, securing them with twine to ensure even rotation.
  4. Carefully slide the rotisserie spit through the cavity and tighten the forks securely.
  5. In a small bowl, mix smoked paprika, garlic salt, pepper, thyme, and oregano.
  6. Divide the dry rub in half and rub the first half directly onto the dry skin of the chicken.
  7. Mix the remaining dry rub into the melted butter and brush the mixture generously over the entire bird.
  8. Preheat your oven or grill to 425°F (218°C) and start the rotisserie for the first 15 minutes at this high heat to jumpstart the browning.
  9. Continue roasting at a steady temperature until the internal temperature reaches the desired doneness.