Herbes de Provence Rotisserie Chickens

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 2026

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This aromatic Herbes de Provence rotisserie chicken is a wonderful way to bring the flavours of the French countryside to your Sunday roast or weekend barbecue. By rubbing a fragrant blend of dried herbs and salt directly under the skin, the meat stays incredibly succulent while the outside develops a beautiful golden colour. It is an elegant yet simple dish that relies on quality seasoning and slow, even cooking to achieve professional results at home.

As a diabetes-friendly main course, this recipe prioritises lean protein and heart-healthy herbs over heavy sauces. The rotisserie method allows any excess fat to drip away, leaving you with a light and nutritious meal that pairs perfectly with roasted Mediterranean vegetables or a crisp green salad. Whether you are hosting a summer garden party or a family dinner, these chickens provide a consistent crowd-pleaser that is both healthy and satisfying.

Ingredients for Herbes de Provence Rotisserie Chickens

2 tablespoons (1/4 stick) butter, room temperature
2 tablespoons dried herbes de Provence 1 tablespoon coarse kosher salt
2 (1.6kg) chickens

How to make Herbes de Provence Rotisserie Chickens

Place butter, herbes de Provence, and salt in small bowl; mash with fork until blended to thick granular paste. Starting at neck end of each chicken, carefully run fingers under skin of breasts to loosen. Starting at each side of main cavity, carefully run fingers under skin of thighs to loosen. Rub herb-seasoned butter on chicken under loosened skin and on outside of each chicken. Truss chickens by tying legs together and tying wings flush to sides. Enclose chickens in extralarge resealable plastic bags. Chill at least 6 hours. DO AHEAD Chickens can be prepared 1 day ahead. Keep refrigerated. Let chickens stand at room temperature about 30 minutes before cooking.

Remove spit from rotisserie attachment and prepare barbecue (medium-high heat). Thread chickens on spit, pushing close to centre. Reattach spit to motor. Place shallow disposable foil pan(s) under chickens for drips. Close grill, inserting stem of instant-read thermometer through hole in hood of grill to monitor temperature. Maintain temperature at around 204°C by opening vents to increase heat and closing vents to reduce heat. Cook chickens until thermometer inserted into thickest part of thigh registers 77°C, about 50 minutes. Turn off grill, but do not open. Let chickens rest in covered grill 10 minutes.

Slide chickens off spit and onto platter. Cut each chicken into 6 or 8 pieces and arrange on platter.

If using a charcoal grill,arrange coals on either side of a disposable aluminum baking pan, dividing coals equally. If using a three-burner gas grill, light burners on left and right, leaving centre burner off. If using a two-burner gas grill, light burner on side opposite disposable pan. Insert an instant-read thermometer into top vent of grill or place oven thermometer inside grill on grate over pan. Bring temperature to 177°C to 191°C. Place chicken on grate above pan. Close grill. Adjust grill vents or heat setting as needed to maintain temperature.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.