Directions:
- In a small cup or bowl place butter, herbes de Provence and salt.
- Mash with a fork until blended into a paste.
- Starting at the neck end of the chicken, run your finger under the skin of the breasts to loosen.
- Starting at each end of the cavity, run your fingers under the skin of the thighs to loosen.
- Run the herb/butter mixture under the loosened skin and on the outside of the chicken.
- Truss chicken by tying legs together and tying wings close to the sides.
- Put chicken(s) in extra large zip-lock baggies and chill for at least 6 hours or up to one day.
- While preparing grill, let chicken(s) stand at room temperature for at least 30 minutes before cooking.
- Remove spit from rotisserie attachment and prepare barbecue to medium-high heat.
- Thread chicken onto spit, pushing them close to the center.
- Reattach spit to motor.
- Place disposable foil pan(s) under chicken(s) for drips. I used pie pans that come with frozen pie crusts which worked out perfectly for me.
- Close grill and start motor. The original recipe said to use an instant read temperature to monitor temperatur but I didn't have one but I did test the chicken with a meat therometer when I thought it was done.
- Temperature inside grill should stay about 400 degrees Fahrenheit.
- You may need to open or close vents to maintain temperature.
- Cook chickens until meat thermoter registers 170 degrees approximately 40 to 50 minutes. Mine was cooked in about 40 minutes.
- Turn off grill (as I used a charcoal grill I removed the chickens to a platter).
- Let chickens rest for 10 minutes in a covered grill.
- Slide chickens off spit and onto platter (see step above).
- Cut chicken into 6-8 pieces.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 488.68 Kcal (2046 kJ) | ||
| Calories from fat | 291.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.36g | 50% | |
|---|---|---|---|
| Cholesterol | 62.67mg | 21% | |
| Sodium | 159.22mg | 7% | |
| Potassium | 148.79mg | 3% | |
| Total Carbs | 7.14g | 2% | |
| Sugars | 3.86g | 15% | |
| Dietary Fiber | 1g | 4% | |
| Protein | 41.25g | 83% | |
| Vitamin C | 3.1mg | 5% | |
| Iron | 1.4mg | 8% | |
| Calcium | 23.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 707.43 Kcal (2962 kJ) | ||
| Calories from fat | 421.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 46.85g | 50% | |
|---|---|---|---|
| Cholesterol | 90.72mg | 21% | |
| Sodium | 230.49mg | 7% | |
| Potassium | 215.39mg | 3% | |
| Total Carbs | 10.34g | 2% | |
| Sugars | 5.58g | 15% | |
| Dietary Fiber | 1.45g | 4% | |
| Protein | 59.72g | 83% | |
| Vitamin C | 4.5mg | 5% | |
| Iron | 2mg | 8% | |
| Calcium | 33.8mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Herbes de Provence Rotisserie Chickens
Butter, room temperature, Dried herbes de provence and 2 more.. -
Honey Glazed dump Chicken
Butter, melted, Soy sauce, Honey and 1 more.. -
Cream Chicken on Toast
Butter or 4 tbsp margarine, Flour, Milk and 1 more.. -
Caramelized Garlic Chicken
Butter, Garlic cloves, minced, Brown sugar, Whole chicken -
Orange Roast Chicken
Chicken, Sea salt, Fresh ground pepper, Oranges and 5 more.. -
Herb and Lemon Chicken in a Clay Pot
Unsalted butter, room temperature, Herbes de provence and 8 more.. -
Roasted Herbed Chicken and Vegetables
Butter, Dried herbes de provence, Honey, White wine and 14 more.. -
Sarasota's Roasted Whole Chicken With a White Wine Sauce
Chicken , washed inside and out and patted dry and 16 more.. -
Roast Chicken
Kosher salt and 2 more.. -
Shreddies Chicken Pot Pies
Butter, Diced onion, Diced cooked chicken and 8 more..
Also Try
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
