Rotisserie Herbes de Provence Chicken
Herbes de Provence
This recipe is designed for rotisseries
that don't sit directly over the flames.
If your rotisserie does sit over the flames
(or if you don't have a rotisserie). use
the indirect grilling method described
in the note below.
- 2 tablespoons (1/4 stick) butter,
- room temperature
- 2 tablespoons dried herbes de
- 1 tablespoon coarse kosher salt
- 2 3 1/2 pound chickens
Place butter, herbes de Provence, and
salt in small bowl; mash with fork until
blended to thick granular paste. Starting
at neck end of each chicken, carefully run
fingers under skin of breasts to loosen.
Starting at each side of main cavity,
carefully run fingers under skin of thighs
to loosen. Rub herb-seasoned butter
on chicken under loosened skin and on
outside of each chicken. Truss chickens
by tying legs together and tying wings
flush to sides. Enclose chickens in extralarge
resealable plastic bags. Chill at least
6 hours. DO AHEAD Chickens can be
prepared 1day ahead. Keep refrigerated.