Rotisserie Herbes De Provence Chicken Recipes

Steps:

• Pre-heat the oven to 450 degrees Broil or Top heat mode.
• Discard the innards of each chicken, rinse the cavity and dry thoroughly with paper towels.
• Combine the seasoning and olive oil, gently loosen the skin covering the breast, smear some of the mix over the meat and rub the remainder into the chicken skin.
• Squeeze some lemon juice into the cavity of each chicken and stuff the lemons inside.
• Tuck the wings under the legs and tie the legs together with a little dampened string.
• Thread the chickens onto the skewer and roast for 20 minutes, remember to add the drip pan to the oven.
• Lower the heat and continue cooking at 350 degrees for the remainder of the cooking time, approximately 50 minutes.

Steps:

• Mix in a food processor to obtain a finer mixture if desired.
• Store in spice/herb jars or clay pots.
• The blend can be used to season dishes of soups, meat, poultry and vegetables.

Steps:

• Place butter, herbes and salt in small bowl, mash with fork until blended to a thick, granular paste.
• Starting at neck 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 extra-large resealable plastic bags. Chill at least 6 hours.
• Remove spit from rotisserie attachment and prepare barbecue (medium-high heat). Thread chickens on spit, pushing close to center. Reattach spit to motor. Place shallow disposable foil pans under chicken for drips. Close grill, inserting stem of instant read thermometer through hole in roof of grill to monitor temperature. Maintain temperature at around 400 degrees by opening vents to increase heat and closing vents to reduce heat. Cook chickens until thermometer inserted in thickest part of thigh registers 170 degrees, about 50 minutes. Turn off grill, but do not open. Let chickens rest in covered grill for 10 minutes.
• Slide chickens off spit and onto platter. Cut each chicken into 6-8 pieces and arrange on platter.

Steps:

• 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.

Steps:

• Combine first six ingredients to create marinade.
• Add chicken breasts and allow to marinade for at least two hours.
• Bake uncovered at 400 degrees for 40 minutes (20-30 minutes for boneless breasts).
• Alternately, grill until cooked thoroughly using marinade to baste frequently.

Steps:

• Wash and prep chicken. Place in roaster.
• Peel the garlic clove by whacking it with the flat of a knife (yes, you could just take the peel off, but the smashing/bruising releases the flavor as well as removing the peel).
• Put the garlic into the chicken's cavity.
• Put 1/2 the sherry into the cavity and sprinkle half over the chicken's breast.
• Sprinkle the Herbs de Provence over the chicken.
• Roast, covered, at 350F for 60-90 minutes depending on the size of the chicken then remove the lid and roast uncovered another 15-30 minutes until the skin is crisp and the chicken is fully cooked.
• If you want a sauce either use the pan juices to make gravy or deglaze the pan with a little white wine. Either would be delicious.