Herbes de Provence Rotisserie Chicken
- 1 Tbs. unsalted butter, at room temperature
- 2 to 3 tsp. herbes de Provence
- Zest of 1 lemon
- 2 tsp. sea salt
- 1 tsp. 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.
Place the chicken upright, with the legs pointing down, on the roasting rack of an electric rotisserie according to the manufacturer's instructions. Set the roasting rack inside the drip tray, then transfer to the rotisserie. 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. Carve the chicken, arrange on a warmed platter and serve immediately. Serves 4.