Rotisserie Herbed Chicken

While out grocery shopping over the weekend, we found whole chicken breasts were "buy one, get one free," making them about $4 a piece. That's a pretty cheap dinner, and since our family Labor Day get-together was on Sunday, we made dinner for two on Monday. We chopped up a small handful each of parsley, sage, rosemary and thyme (yes, we know, just like the song) from our herb garden and mixed the chopped herbs with a half of a stick of softened butter. We carefully rubbed this mixture under the chicken skin. We then seasoned the skin with salt, pepper and a bit of olive oil and set it up on the rotisserie attachment we have for the grill. We placed a roasting pan underneath to catch the juices, and put a little white wine and lemon in to baste the chicken as it turned. In a mere 45-minutes, we had a nicely browned, tender and juicy chicken breast with great herb and citrus flavor. Rice pilaf and cranberry sauce were excellent compliments to our creation.