Mix together injection liquid ingredients until dissolved. Fill injector and inject liquid into upper and lower parts of breasts, meaty parts of legs, wings and thighs.
Rub outside of chicken with honey.
Mix together seasoning ingredients and coat chicken with seasoning.
Tie chicken with butcher’s string to secure legs and wings to body.
Insert spit through center cavity of chicken and adjust height of rack to low above heating element. Plug in and follow cooking time directions from rotisserie manufacturer.
Chicken is done when juices run clear when pierced with a fork, or an inserted meat thermometer reads 170-175 degrees F.
Before any method of roasting, we recommend injecting the chicken 6 hours before cooking. Injecting the chicken will guarantee moistness and result in a delicious, even flavor in every bite. Poultry injectors can be found in most kitchen stores.