Anti Inflammatory Herb-Roasted Rotisserie-Style Chicken
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Learn more →Ingredients
4 servings
- 1 whole chicken (3.5–4 lb)
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
For the rub
- 1 tsp fine sea salt
- 1 tsp ground turmeric
- ½ tsp ground ginger
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp dried rosemary, crumbled
- ½ tsp garlic powder
- ½ tsp onion powder
For the cavity
- 1 lemon, halved
- 4 garlic cloves, smashed
- 4 sprigs fresh thyme
Instructions
- 1
In a small bowl, combine the olive oil, sea salt, turmeric, ginger, dried oregano, dried thyme, dried rosemary, garlic powder, onion powder, and apple cider vinegar, stirring until a uniform paste forms.
- 2
Pat the chicken thoroughly dry with paper towels — dry skin is essential for browning. Rub the spice paste all over the outside of the chicken, working it under the breast skin where possible. Stuff the cavity with the lemon halves, smashed garlic cloves, and fresh thyme sprigs. Tie the legs together with kitchen twine and tuck the wing tips behind the back.
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