Prep time: 10 minutes | Cook time: 40 minutes | Serves 6
1 (4 pounds / 1.8 kg) whole chicken
2 teaspoons paprika
1½ teaspoons thyme
1 teaspoon onion powder
1 teaspoon garlic powder
Salt and pepper, to taste
¼ cup butter, melted
2 tablespoons olive oil
1 lemon, sliced
2 sprigs rosemary

  1. Remove the giblets from the chicken cavity and carefully loosen the skin starting
    at the neck.
  2. In a bowl, mix together the paprika, thyme, onion powder, garlic powder, salt,
    and pepper. Set aside.
  3. Rub the melted butter under the skin and pat the skin back into place.
  4. Truss the chicken, ensuring the wings and legs are tied closely together and the
    cavity is closed up.
  5. Drizzle the olive oil all over the chicken and rub it into the chicken.
  6. Rub the spice mixture onto the chicken’s skin.
  7. Place the lemon slices and sprigs of rosemary into the cavity.
  8. Using the rotisserie spit, push through the chicken and attach the rotisserie forks.
  9. If desired, place aluminum foil onto the drip pan. (It makes for easier clean-up!)
  10. Select the ROAST function and preheat MAXX to 380ºF (193ºC). Press
    ROTATE button and set time to 40 minutes.
  11. Once the unit has preheated, place the prepared chicken with the rotisserie spit
    into the oven.
  12. When cooking is complete, remove the chicken using the rotisserie handle and,
    using hot pads or gloves, carefully remove the chicken from the spit.
  13. Let sit for 10 minutes before slicing and serving.