Rosemary Garlic Chicken on the Rotisserie

[John Sp]

Hello All,

Sorry it has been so long since I posted. Life has been happening. This past week I was allowed to remove my boot and walk around in a regular shoe. To celebrate, I decided to try a new flavor profile on the Weber rotisserie. Pictures appear below:

Prepped with Dijon Mustard, Garlic Rosemary Seasoning, and Garlic Salt


Spinning Up - High Heat - Vents Wide Open


After 20 Minutes - Fire Damped Way Down


Just Before Pulling at About 50 Minutes - Internal 160 in Thigh

​

Sorry I didn't get any resting or plated pics. The family really enjoyed this chicken. The Dijon mustard added a subtle kick and paired well with the rosemary. The rosemary was my primary design for altering my normal flavor profile for this dish and ordinarily I would have used creole mustard as my slather but I was out. Enter the Dijon for a happy accidental upgrade. In any case this was one of the best things I have made recently and it will go into the rotation...

Thanks for looking.

Regards,

John

 

[Luke P]

Great looking chicken. Sure it was delicious.

 

[Cliff Bartlett]

Great looking chicken and that Dijon baste sounds delicious!

 

[Vic]

Looks like a tasty accident.

 

[James N]

Outstanding looking yardbird's John.

 

[Clint]

Very interesting cook & nice pictures

 

[Tony R]

Nice looking birds.

 

[Bill Schultz]

They look beautiful John, and that is a flavor profile I use frequently, love it

 

[Barb D]

That is some delicious looking chicken awesome job.

 

[Brian Dahl]

That's a pretty pair of birds.

 

[NeilH]

Very nice looking pair of flavorful birds.

 

[Rich Dahl]

After seeing that I've got to get that roti for my performer, great looking chicken John!