Herbes de Provence Rotisserie Chickens
- 2 tablespoons butter
- 2 tablespoons dried herbes de Provence
- 1 tablespoon coarse kosher salt
- 2 3 1/2-pound 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. ...