Rotisserie Fresh Herb & Garlic Chicken

Total Time: 1 hr 34 mins Preparation Time: 25 mins Cook Time: 1 hr 9 mins

Ingredients

• roasting chicken
• 3 stalks basil leaves
• 5 stalks fresh rosemary
• 12 stalks fresh thyme
• 2 stalks fresh sage
• 2 stalks fresh tarragon
• 2 stalks fresh oregano
• 12 garlic cloves
• 1 teaspoon salt
• 1 teaspoon pepper
• 4 tablespoons olive oil

Recipe

• 1 clean a five pound roasting chicken and pat dry.
• 2 carefully separate with your hand the skin from the meat without ripping the skin. separate entire breast area to back and then leg area.
• 3 crush and slice all the garlic lengthwise.
• 4 insert garlic slices between the skin and meat on breast, legs and inside bird.
• 5 remove the basil, oregano and sage leaves off the stems.
• 6 insert the leaves between the skin and meat on breast, legs and inside bird.
• 7 add evenly the stalks of thyme in all places as well, reserving 4 stalks.
• 8 place the tarragon inside the bird.
• 9 place one stalk of rosemary inside the bird.
• 10 if the skin is very loose use a toothpick to close in front area and one in back.
• 11 tie up the bird so the legs and wings are not loose. use cotton string.
• 12 rub the tied bird with the olive oil.
• 13 insert the spit for rotisserie making sure it is well secured.
• 14 sprinkle salt and pepper around the bird.
• 15 place the rosemary stalks, about 4 inches long, into the leg & wing area using the string to hold in place.
• 16 place 4 sprigs of thyme anywhere under strings.
• 17 place readied chicken rotisserie and cook one hour and fifteen minutes. chicken cooks usually 15 minutes per pound.
• 18 use a meat thermometer for testing meat. temperature should reach 165 degrees when done. juices should run clear.