How to make it

  • In a small bowl stir together the mustard, herbes de Provence, olive oil, salt and pepper to form a paste.
  • Using your hands separate the skin from the chicken around the breast and legs being careful not to tear the skin.
  • Rub some of the mustard mixture under the skin then brush the remaining mixture on the outside of the chicken and inside the cavity.
  • Place the chicken in a large sealable plastic bag or wrap with plastic wrap.
  • Set on a baking sheet and refrigerate overnight.
  • Season the outside of the chicken with salt and pepper.
  • Place the chicken on the spit of a rotisserie oven according to the manufacturer's instructions. Roast for 2 hours.
  • Remove chicken from the spit and transfer to a cutting board.
  • Cover loosely with aluminum foil and let rest 20 minutes before carving.

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