Rotisserie Chicken

Preheat the rotisserie oven or grill to 425°F. Place a foil-lined pan below the rotisserie to catch any drippings.

In a small bowl, mix together the kosher salt , garlic powder, onion powder, and ground black pepper. Prepare three pieces of kitchen twine about 18” long each.

Stuff the herbs into the cavity of the chicken. Pat the chicken dry with a paper towel. Rub the chicken on all sides with the olive oil, then sprinkle and rub the salt mixture over and under the skin on all sides.

Use a piece of kitchen twine to tie the legs together and secure it tightly with a knot. Wrap the second piece of twine around the other end of the chicken and tie another knot to secure wings to the body. Use a third piece of twine to tie across the center of the body, making everything as tight as possible so it stays secure while rotating.

Insert the rotisserie skewer through the chicken and tighten the skewer.

Roast for 60 to 70 minutes until cooked through. The internal temperature should read 170 to 175°F [77 to 80°C] at the thighs and 155 to 165°F [68 to 74°C] at the breast.

Remove the chicken from the oven and rest on a cutting board 10 to 15 minutes, tented with foil. Carve the chicken, then transfer the carved pieces to a serving platter. Serve immediately. Stores refrigerated for 3 to 4 days.