Lemon Thyme Rotisserie Chicken With Chive & Goats Cheese Mashed Potatoes

BY: ANDREA ALDEN — Napoleon's Digital Writer, Food Blogger, Food Photographer & Stylist

Lemon Thyme Rotisserie Chicken with Chive and Goats Cheese Mashed Potatoes take an easy to make BBQ rotisserie chicken and upgrade it. Lemon, thyme and garlic give the chicken a juicy and bright flavor, perfect for spring, while the tangy goat’s cheese and chives lend an herby delight that makes the mashed potatoes anything but boring. Make this easy rotisserie chicken dinner for any special occasion or just because. Either way, you will delight in just how easy this recipe is.


  • 1 (2 to 4 lbs.) whole chicken
  • 1 tbsp. fresh thyme leaves
  • 2 lemons
  • ½ cup butter, softened
  • 3 cloves garlic
  • Salt and pepper to taste
  • 6 large Yukon Gold potatoes
  • ½ cup soft unripened goat’s cheese
  • 3 tbsp. butter
  • +/- ¼ cup cream
  • 3 tbsp. freshly snipped chives + for garnish
  • Salt and pepper to taste


  1. Preheat the rear burner to 375°F.
  2. Zest and then slice one lemon into quarters, juice the other lemon. Strip the thyme leaves and mince with the garlic. Combine a tablespoon or two of lemon juice, the thyme and the garlic.
  3. Smash the garlic cloves. Season the inside and outside of the chicken with salt and pepper to taste – keep in mind to use less salt if using salted butter, then add the quartered lemon and cloves of garlic. Fix the chicken on the rotisserie spit rod and balance.
  4. Brush the outside of the chicken with the lemon-thyme butter mixture. (Do this after putting it on the spit rod so you don’t have slippery hands.)
  5. Place the spit rod with the chicken onto the barbecue, adjusting the position as needed. Place a drip tray with water or stock below the chicken. Close the lid and allow the chicken to roast for 45 minutes to 1 hour, using an instant-read thermometer to double-check the internal temperature. You are looking for around 155 to 160°F internal. Remove the chicken from the grill and allow it to rest for at least 10 minutes before slicing.
  6. While the chicken is roasting, wash and peel the potatoes. Cut them into bite-sized chunks and boil them for at least 10 minutes or until a fork meets no resistance when inserted and the potato slides right off.
  7. Drain the potatoes and mash with the goat’s cheese, butter and chives. Season with salt and pepper to taste. Place the potatoes into a heat-safe dish and place them onto the barbecue to keep warm while the chicken finishes cooking.
  8. When the chicken is done and resting, use 3 tbsp. butter (add the last of the lemon thyme butter if there is any left) and 3 tbsp. flour, plus the pan drippings to make a light gravy. Add the remaining lemon juice and supplement with chicken stock if you need more liquid.
  9. Top the hot mashed potatoes with fresh chives and some lemon zest. Top the carved chicken with the remaining lemon zest and serve with your favorite seasonal vegetables.

Lemon Thyme Rotisserie Chicken with Chive and Goats Cheese Mashed Potatoes is perfect for any occasion. The citrusy lemon with the chicken is fresh and bright, a nice and uplifting change from the savory roast flavors you are used to. Add to that the tangy zip of the mashed potatoes and you will find yourself with a rotisserie barbecue meal ideal for springtime.

Happy Grilling!


Prep the thyme-butter and fill the cavity with lemon and garlic

Slide the spit rod into the chicken and balance, rub in and under the skin with thyme butter

Load the rotisserie onto the preheated barbecue

Starting to look delicious

Serve the crispy-skinned chicken with your favorite vegetables

Don't forget those creamy mashed potatoes with chives