Rotisserie Chicken with Herbs Recipe

"An excellent recipe! I used a mixture of tarragon, rosemary, and oregano. And I cooked it a bit longer than required - 185 F in the thigh. The inside was still moist, and then skin and wings crispy. I'll use this recipe again."

"This technique of putting herbed butter under the skin was familiar to me but I had never tried it. I softened the butter in the microwave before adding in some dried oregano, rosemary, thyme, paprika and minced garlic. Then I stuck the herbed butter in the freezer, while I got the chicken ready. I used a free range chicken, because they were on sale at Wal-Mart. The kitchen was not filled with the aroma of the herbs, as I had hoped, but that was apparently because all the herb flavor went directly into the meat. My guests agreed that this chicken was great. I like to cook, and actually enjoyed the process of putting the herbed butter under the skin. It took about 5-10 minutes to do this, and this is time well spent. I cooked it in Ron Popiel's Showtime rotisserie, and it was great. I will definitely make this again, maybe on the barbeque rotisserie, outdoors, once it warms up around here. Five + stars."