Rotisserie Chicken

1. 1

   Prepare chicken by loosening the breast skin from the meat. Place 3/4 teaspoon rosemary and 1 tablespoon of butter on each side of the breast under the skin.

2. 2

   Take the remaining 1/2 teaspoon of rosemary and place inside the cavity.

3. 3

   Truss the bird. Sprinkle with salt and pepper to your taste.

4. 4

   Rotisserie for 2 hours, or until meat pulls from the bones easily.

* Per serving · 4 servings · Values may vary.

No additional tips available.