2 teaspoons herbs fresh such as chives, tarragon, and basil chopped
0.8 teaspoon kosher salt divided
2 teaspoons juice of lemon fresh
2 tablespoons butter unsalted
4 pound meat from a rotisserie chicken whole
Equipment
frying pan
sauce pan
oven
roasting pan
kitchen thermometer
kitchen twine
Directions
Preheat oven to 42
Remove and discard giblets and neck from chicken. Trim excess fat. Tie ends of legs together with twine. Lift wing tips up and over back; tuck under chicken.
Sprinkle with 1/2 teaspoon salt and pepper.
Place chicken, breast side down, in a shallow roasting pan.
Bake at 425 for 30 minutes. Turn chicken over. Baste chicken with pan drippings.
Bake an additional 20 minutes or until a thermometer inserted into meaty part of leg registers 16
Remove chicken from pan; let stand 10 minutes. Discard skin. Carve chicken.
Combine butter and lemon juice in a small saucepan; cook over low heat 2 minutes or until butter melts.
Remove from heat; stir in remaining 1/4 teaspoon salt and herbs.
Serve chicken with sauce and Herbed Brown Rice Pilaf.
