Rotisserie Garlic Chicken

• 1 (3 -3 1/2 lb) roasting chickens
• 1 teaspoon seasoning salt (or use white salt)
• 14 large whole fresh garlic cloves, peeled and divided (can use less or to taste)
• 2 tablespoons melted butter
• 1 tablespoon oil
• 1 tablespoon fresh lemon juice (can use more)
• 1/2 teaspoon garlic powder
• 1 1/2 teaspoons seasoning salt
• 1 teaspoon paprika

1. 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.
2. Fold the wings under.
3. 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).
4. In a bowl whisk/combine melted butter, oil, lemon juice, garlic powder, 1-1/2 teaspoons seasoned salt and paprika.
5. Brush the outside of the chicken all over with the melted butter mixture.
6. 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).
7. Place the chicken on the rotisserie spit/rod.
8. Cook until for about 1-1/2 hours or until the chicken is thoroughly cooked.

roasting chickens, salt, garlic, butter, oil, lemon juice, garlic powder, salt, paprika

Taken from www.food.com/recipe/rotisserie-garlic-chicken-218496 (may not work)