How to Cook Rotisserie Chicken in an Oven
- 1). Pre-heat the oven to 400 degrees. Pat the chicken dry with paper towels inside and out. Season the interior of the cavity liberally with salt and pepper, then stuff the cavity with the lemons and garlic. At this point place the chicken on the vertical roasting pan. Stick the thermometer in the thigh being careful not to touch the bone. Place in the preheated oven on the center rack.
- 2). Heat a small saucepan over medium heat. Add the canola or olive oil, honey, lime juice, paprika and dried herbs and cook for two to three minutes just until the honey melts.
- 3). Baste the chicken on the roaster and rotate it a half turn every 10 minutes. After 45 or 50 minutes check the thermometer; the internal temperature should be about 160 to 170 degrees F.
- 4). Remove from the oven and tent(cover) with a piece of foil for about 10 to 15 minutes. This will allow the juices to redistribute through out the chicken. Remove from the roaster and remove the lemons and garlic from the cavity. Place on a cutting board to carve.
- 5). Pour off the juices in a plastic resealable bag. Allow the fat to float to the top of the bag, tilt the bag to one side and hold it a bowl. Carefully snip off one corner of the bag and allow only the juices flow into the bowl stop before you get to the fat and discard. Serve the juice with the chicken.
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