Wow! I love this thing! I can't wait to experiment with more.
Dave bought me a rotisserie for our grill as an anniversary present and I couldn't wait to get it in the mail. It finally arrived on a snowy weeknight. This didn't deter me from trying this baby out. Dave ran to the grocery for a chicken and we got to work. It was delicious and cooked in about an hour. We served it with some roasted broccoli and mashed potatoes. It was heaven on a cold snowy night!
Dave bought me a rotisserie for our grill as an anniversary present and I couldn't wait to get it in the mail. It finally arrived on a snowy weeknight. This didn't deter me from trying this baby out. Dave ran to the grocery for a chicken and we got to work. It was delicious and cooked in about an hour. We served it with some roasted broccoli and mashed potatoes. It was heaven on a cold snowy night!Herbs de Provence Rotisserie Chicken
1 T softened butter
2 to 3 t herbes de Provence
Zest of 1 lemon
2 t kosher salt
1 t freshly ground pepper
1 chicken, 3 to 4 lb.
In a small bowl, stir together the butter, herbes de Provence, lemon zest, salt and pepper. Gently slide your fingers under the breast of the chicken to loosen the skin, being careful not to tear it. Rub some of the herbes de Provence mixture underneath the skin and the rest on the outside of the chicken. Using kitchen twine, tie the wings behind the back and truss the legs together. Let the chicken rest for 1 hour in the fridge so the flavors can incorporate.
2 to 3 t herbes de Provence
Zest of 1 lemon
2 t kosher salt
1 t freshly ground pepper
1 chicken, 3 to 4 lb.
In a small bowl, stir together the butter, herbes de Provence, lemon zest, salt and pepper. Gently slide your fingers under the breast of the chicken to loosen the skin, being careful not to tear it. Rub some of the herbes de Provence mixture underneath the skin and the rest on the outside of the chicken. Using kitchen twine, tie the wings behind the back and truss the legs together. Let the chicken rest for 1 hour in the fridge so the flavors can incorporate.
Roast at 400°F according to the manufacturer's instructions until an instant-read thermometer inserted into the thickest part of the breast, away from the bone, registers 160°F and the thigh registers 170°F, about 55 minutes. Remove the chicken from the rotisserie and lift it off the roasting rack. Place the chicken on a carving board, cover loosely with aluminum foil and let rest for 10 minutes.
Recipe Source: Williams Sonoma Kitchen
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