Chicken with Herbal Dry Rub
- Servings: 6
- 2 tablespoons dried oregano
- 2 tablespoons dried purple basil
- 2 tablespoons thyme
- 1 tablespoon dried sage
- Pinch of lavender
- Coarse sea salt
- Freshly ground black pepper
- 1 (3 to 4-pound) roasting chicken
Combine the dried herbs, salt, and pepper in a small food processor or spice grinder. Pulse until finely ground. Rub the mixture all over the chicken, to completely season and coat.
Place the chicken on the rotisserie. Place over the prepared coals. Roast until the juices run clear when tested with a two-pronged fork and an instant-read thermometer reads 165 degrees. When inserted into the thickest part of the thigh, about 2 hours.