Rotisserie Chicken - cooking recipe

Ingredients

2 tablespoons butter, room temperature
2 tablespoons dried herbes de provence
1 tablespoon kosher salt
2 (3 1/2 lb) whole chickens

Preparation

In a small cup or bowl place butter, herbes de Provence and salt.
Mash with a fork until blended into a paste.
Starting at the neck end of the chicken, run your finger under the skin of the breasts to loosen.
Starting at each end of the cavity, run your fingers under the skin of the thighs to loosen.
Run the herb/butter mixture under the loosened skin and on the outside of the chicken.
Truss chicken by tying legs together and tying wings close to the sides.
Put chicken(s) in extra large zip-lock baggies and chill for at least 6 hours or up to one day.
While preparing grill, let chicken(s) stand at room temperature for at least 30 minutes before cooking.
Remove spit from rotisserie attachment and prepare barbecue to medium-high heat.
Thread chicken onto spit, pushing them close to the center.
Reattach spit to motor.
Place disposable foil pan(s) under chicken(s) for drips. I used pie pans that come with frozen pie crusts which worked out perfectly for me.
Close grill and start motor. The original recipe said to use an instant read temperature to monitor temperatur but I didn't have one but I did test the chicken with a meat therometer when I thought it was done.
Temperature inside grill should stay about 400 degrees Fahrenheit.
You may need to open or close vents to maintain temperature.
Cook chickens until meat thermoter registers 170 degrees approximately 40 to 50 minutes. Mine was cooked in about 40 minutes.
Turn off grill (as I used a charcoal grill I removed the chickens to a platter).
Let chickens rest for 10 minutes in a covered grill.
Slide chickens off spit and onto platter (see step above).
Cut chicken into 6-8 pieces.