Rotisserie Fresh Herb & Garlic Chicken - cooking recipe

Ingredients

roasting chicken
3 stalks basil leaves
5 stalks fresh rosemary
12 stalks fresh thyme
2 stalks fresh sage
2 stalks fresh tarragon
2 stalks fresh oregano
12 garlic cloves
1 teaspoon salt
1 teaspoon pepper
4 tablespoons olive oil

Preparation

Clean a five pound roasting chicken and pat dry.
Carefully separate with your hand the skin from the meat without ripping the skin. Separate entire breast area to back and then leg area.
Crush and Slice all the garlic lengthwise.
Insert garlic slices between the skin and meat on breast, legs and inside bird.
Remove the basil, oregano and sage leaves off the stems.
Insert the leaves between the skin and meat on breast, legs and inside bird.
Add evenly the stalks of thyme in all places as well, reserving 4 stalks.
Place the tarragon inside the bird.
Place one stalk of rosemary inside the bird.
If the skin is very loose use a toothpick to close in front area and one in back.
Tie up the bird so the legs and wings are not loose. Use cotton string.
Rub the tied bird with the olive oil.
Insert the spit for rotisserie making sure it is well secured.
Sprinkle salt and pepper around the bird.
Place the rosemary stalks, about 4 inches long, into the leg & wing area using the string to hold in place.
Place 4 sprigs of thyme anywhere under strings.
Place readied chicken onto rotisserie and cook one hour and fifteen minutes. Chicken cooks usually 15 minutes per pound.
Use a meat thermometer for testing meat. Temperature should reach 165 degrees when done. Juices should run clear.