Recipes, HERB-RUBBED Savory Chicken

recipes

HERB-RUBBED SAVORY CHICKEN

4 Servings

1 whole chicken (broiler-fryer) (3 to 3-1/2 lbs.) 1/4 cup vegetable oil

1/2 tsp. dried basil 1/2 tsp. dried oregano 1/2 tsp. dried sage

1/2 tsp. dried thyme leaves

Rinse chicken in cold running water. Drain, pat inside and out dry with paper towel.

Combine oil and seasonings. Rub skin evenly with this mixture.

Spray inside of rotisserie basket with nonstick vegetable coating spray; place chicken on the spit and screw spit into the basket. Center chicken on spit with wings downward, legs upward. Place basket with chicken inside the rotisserie.Close the rotisserie door. Plug in, be certain unit rotates freely. Cook until juices run clear and thermometer inserted in breast registers 185°F/85°C (approximately 60 to 65 minutes).

Open rotisserie door. Grasp end of spit and basket with pot holders and place on a heatproof work surface. Remove chicken to a warm platter to serve. Refrigerate leftovers.