Makes 4 servings. Difficulty
1 whole chicken, rinsed and patted dry 1 recipe Sun Dried Tomato Butter 2 shallots, peeled and cut in half 3 sprigs of thyme Olive oil Salt and freshly ground black pepper
Clean chicken thoroughly and pat dry. Salt and pepper chicken’s cavity and stuff with shallots and thyme sprigs. Using your fingers, carefully loosen skin on breast and legs and spoon sun dried tomato butter under skin. Smooth top of skin to get butter to distribute evenly. Repeat this procedure so that butter is evenly distributed on breast meat, thighs and legs. Truss chicken. Season outside of chicken generously with salt and freshly ground black pepper and spray with olive oil.
Place chicken on rotisserie and let cook for 1-1/2 hours or until juices run clear when pierced with a fork. Remove from rotisserie and let rest for 10 minutes before carving and serving.