A good baste needs to have flavor and oil. The oil (which can be any fat like butter or olive oil) is going to help hold in the moisture and brown the outside of the chicken. For this baste I am using:
- 1/2 cup olive oil
- 1/2 cup lemon juice
- 2 tablespoon fresh rosemary leaves
Break up the rosemary leaves a little with a rolling pin to get the oils out. Add them to the olive oil and lemon juice. The acid in the lemon juice is going to bring out the rosemary flavor and blend it to the olive oil.
Start basting the chicken after about 20 minutes on the rotisserie. Continue basting every 20 minutes until the chicken is nearly done.
