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