Mustard-Herb Rotisserie Chicken with Green Salad
Prep Time:
15 minutes
Cook Time:
120 minutes
Servings:
4
This chicken is seasoned with a paste made from classic French ingredients—Dijon mustard and herbes de Provence, a blend of dried herbs that commonly includes basil, fennel, lavender, marjoram, rosemary, sage, summer savory and thyme. Cooked on a rotisserie, the bird emerges especially moist and tender.
Ingredients:
- 1⁄4 cup Dijon mustard
- 1 Tbs. herbes de Provence, crushed in a
mortar with a pestle - 2 Tbs. olive oil
- 1 tsp. salt, plus more, to taste
- Freshly ground pepper, to taste
- 1 chicken, about 5 lb., rinsed and patted dry
- Butter lettuce leaves for serving
Directions:
In a small bowl, stir together the mustard, herbes de Provence, olive oil, the 1 tsp. salt and pepper to form a paste. Using your hands, separate the skin from the chicken around the breast and legs, being careful not to tear the skin. Rub some of the mustard mixture under the skin, then brush the remaining mixture on the outside of the chicken and inside the cavity. Place the chicken in a large sealable plastic bag or wrap with plastic wrap. Set on a baking sheet and refrigerate overnight.
Season the outside of the chicken with salt and pepper. Place the chicken on the spit of a rotisserie oven according to the manufacturer's instructions. Roast until an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 170°F, about 2 hours.
Remove the chicken from the spit and transfer to a cutting board. Cover loosely with aluminum foil and let rest for 15 to 20 minutes before carving.
Place the butter lettuce leaves in a salad bowl. Carve the chicken and arrange the meat on top. Serves 4.
Williams-Sonoma Kitchen
Season the outside of the chicken with salt and pepper. Place the chicken on the spit of a rotisserie oven according to the manufacturer's instructions. Roast until an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 170°F, about 2 hours.
Remove the chicken from the spit and transfer to a cutting board. Cover loosely with aluminum foil and let rest for 15 to 20 minutes before carving.
Place the butter lettuce leaves in a salad bowl. Carve the chicken and arrange the meat on top. Serves 4.
Williams-Sonoma Kitchen
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