SPRING HOUSE NO. 3 RECIPE
Spring House Lemon Herb Rotisserie-Style Chicken
This lemon herb rotisserie-style chicken is golden, juicy, and full of that cozy roasted poultry flavor that makes the whole kitchen smell like dinner is going to be good. Spring House No. 3 seasons the chicken under the skin and over the top, so the lemon, herbs, and Syracuse salt roast right into the meat instead of sitting only on the outside.
Spring House No. 3 was built for poultry. It brings savory roasted chicken flavor, bright lemon, herbs, and Syracuse salt to whole chickens, chicken thighs, rice bakes, potatoes, vegetables, and cozy family dinners.
Ingredients
Chicken
- 1 whole chicken, about 4 to 5 pounds
- 2 tablespoons olive oil or softened butter
- 2 to 2 1/2 teaspoons Spring House No. 3
- 1 lemon, zested and halved
- 3 cloves garlic, smashed
- 1 small onion, quartered
- Optional: 1 tablespoon fresh parsley or thyme for garnish only
Optional Pan Vegetables
- Baby potatoes
- Carrots
- Onion wedges
- Celery pieces
- Small drizzle of olive oil
- Extra pinch of Spring House No. 3
Directions
Prep the Chicken
- Preheat oven to 425°F.
- Pat the chicken very dry with paper towels. This helps the skin brown and crisp.
- In a small bowl, mix olive oil or softened butter with Spring House No. 3 and lemon zest.
- Gently loosen the skin over the breast and rub a little of the seasoned mixture underneath the skin.
- Rub the remaining seasoned mixture all over the outside of the chicken.
- Place lemon halves, smashed garlic, and onion inside the cavity.
- If using vegetables, place them in the bottom of a roasting pan and set the chicken on top.
Roast
- Roast at 425°F for 20 minutes to help the skin begin browning.
- Lower oven temperature to 375°F.
- Continue roasting for 50–70 minutes, or until the thickest part of the thigh reaches 165°F.
- If the skin is browning too quickly, tent loosely with foil.
- Let the chicken rest for 10–15 minutes before carving.
- Spoon pan juices over the sliced chicken before serving.
Salt Spring Tip
Seasoning under the skin is what makes this taste like more than just a pretty roasted chicken. Spring House No. 3 gets close to the meat, while the outside still roasts into a golden lemon-herb crust.
Serve With
Serve with roasted potatoes, carrots, rice, green beans, focaccia, salad, or spoon the pan juices over mashed potatoes for a cozy Sunday-style dinner.
Make It With Spring House No. 3
Spring House No. 3 was made for roasted chicken, poultry dinners, rice bakes, potatoes, vegetables, and lemon-herb meals that feel comforting and bright.
Shop Spring House No. 3