Chicken De Palma (Rotisserie or Oven Roasted)


  • One large 6-7 Lb Roasting Chicken
  • 1/2 orange (sliced into thin slices)
  • 1/2 Lemon (sliced into thin slices)
  • 10-15 Fresh Garlic Cloves
  • 1/4 Cup White or Red Table Wine
  • 4 Tbsp Andy’s Rub
  • 1 tsp Rosemary
  • 1/2 tsp Thyme


Prepare rotisserie, or pre-heat oven to 350 degrees.

Remove giblets from chicken cavity and rinse bird in cold water.

Combine orange slices, lemon slices, 1 Tbsp Andy’s Rub, garlic cloves, rosemary, thyme and wine in medium bowl, gently hand-mix all ingredients together until well coated

Stuff all ingredients into bird cavity.

Secure cavity openings closed with toothpicks.

Paint exterior of bird with olive oil – sprinkle and rub remaining 3 Tbsp of Andy’s Rub on entire exterior of bird.

Place bird on rotisserie at medium heat for approximately 1 3/4 – 2 hrs or until fully cooked -OR- Roast in preheated 350 degree oven for approximately 1 1/2 hrs or until fully cooked.

Remove from Rotisserie/oven, let sit for 5 minutes, carve, serve hot and enjoy!

By Steve DePalma, El Dorado Hills, CA

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