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1
Clean a five pound roasting chicken and pat dry.
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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.
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3
Crush and Slice all the garlic lengthwise.
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4
Insert garlic slices between the skin and meat on breast, legs and inside bird.
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5
Remove the basil, oregano and sage leaves off the stems.
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6
Insert the leaves between the skin and meat on breast, legs and inside bird.
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7
Add evenly the stalks of thyme in all places as well, reserving 4 stalks.
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8
Place the tarragon inside the bird.
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9
Place one stalk of rosemary inside the bird.
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10
If the skin is very loose use a toothpick to close in front area and one in back.
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11
Tie up the bird so the legs and wings are not loose. Use cotton string.
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12
Rub the tied bird with the olive oil.
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13
Insert the spit for rotisserie making sure it is well secured.
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14
Sprinkle salt and pepper around the bird.
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15
Place the rosemary stalks, about 4 inches long, into the leg & wing area using the string to hold in place.
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16
Place 4 sprigs of thyme anywhere under strings.
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17
Place readied chicken onto rotisserie and cook one hour and fifteen minutes. Chicken cooks usually 15 minutes per pound.
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18
Use a meat thermometer for testing meat. Temperature should reach 165 degrees when done. Juices should run clear.
