Rotisserie Garlic Chicken

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   ["Season the inside cavity of the chicken with about 1 teaspoon seasoned salt or white salt (or to taste) then place 10 whole garlic cloves inside the cavity; truss with skewers then tie legs together with cotton butcher's string.", "Fold the wings under.", "Slice the remaining 4 garlic cloves in half using a knife then slip the 8 halves under the skin of the chicken (you can use less garlic if desired).", "In a bowl whisk/combine melted butter, oil, lemon juice, garlic powder, 1-1/2 teaspoons seasoned salt and paprika.", "Brush the outside of the chicken all over with the melted butter mixture.", "Place in a glass dish; cover with plastic and refrigerate for 5 hours (the butter will harden in the fridge but will melt when cooking, chill no more than 5 hours or the lemon will start to ""cook"" the chicken).", "Place the chicken on the rotisserie spit/rod.", "Cook until for about 1-1/2 hours or until the chicken is thoroughly cooked."]

* Per serving · 4 servings · Values may vary.

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