Rotisserie Chicken Rub
Rind of 2 Lemons or 2-3 teaspoons of lemon juice
4-5 minced garlic cloves
1 tablespoon dried thyme
2 teaspoons dried rosemary
2 teaspoons dried sage crumbled
salt and pepper to taste
This is so disgusting, but yeah..rub the chicken under and over the skin of a raw, thawed out 3.5-5 pound chicken. You have to literally go under the skin and above the breast meat to get the full benefit of the spices. There’s this really awful membrane that attaches the skin to the meat. Once you get past this part, it’s a breeze.
Rotisserie the chicken according to your rotisserie. I have one of those “set it and forget it” type Rotisseries by Ronco. According to them, I do a 15 minutes per pound of chicken settings. Turns out great everytime.