Roastisserrie Chicken V1.0

When I was buying the rotisserie, the woman at the check out called it a roastisserrie. I wanted to talk to her manager...

This recipe was inspired from the lining notes of the roastisserrie package itself.

Lemon Herb Chicken
Peel rind off of lemon, mince finely. In a mortar and pestle, combine lemon rind, 1t dried thyme, 1/2t of ground sage, and dried rosemary. Add 1t crushed red pepper. For the chickens, cut off visible excess fat, and, this is a new technique thingy, pull skin up off breasts while remaining in tact; with a paring knife, cut all the stringy/ membrane things in-between the skin and carcase. Work your hands all the way into the chicken to loosen skin all through out the bird. Kinda graffic, right?

Take your rub, and work it all over the outside of the bird, and then rub in-between the skin and the flesh. Rub in the interior of the bird too. Season with salt and pepper, inside and out. Take remnants of lemon, cut in half, squeeze over birds, and place one half inside of each bird. Roastisserize for about 10-12 minutes per pound.

That lemon rind really makes this a stand out above and beyond typical lemon pepper seasoning (even without MSG).