Print Recipe

Boston Market Rotisserie Whole Chicken




  • 1 (3 1/2 pound) whole chicken
  • Onion chunks
  • Unpeeled apple wedges
  • 10 chunks celery

Basting Sauce

  • 1/4 cup vegetable oil
  • 1 tablespoon honey
  • 1 tablespoon lime juice
  • 1/4 teaspoon paprika
  • Seasoned salt


  1. Chicken: Fill the cavity with apple, onions and celery. Place it in a Pam-sprayed Dutch oven or a roasting pan deep enough that it can later be sealed in foil without the foil touching the skin of the chicken.
  2. Basting Sauce: Mix all ingredients well in saucepan and warm just to melt honey. Put on skin of chicken.
  3. Bake at 350 degrees F for an hour plus 15 to 30 minutes depending on the size of the chicken, basting chicken without turning, 3 or 4 times during baking or until nicely browned.
  4. Immediately upon removing from oven, seal baking dish tightly in foil and let stand 15 to 20 minutes before serving.

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