Cooking rotisserie chicken

• Ronco suggests making a paste to season the chicken. Make the paste with the zest of 2 lemons, 2 minced garlic cloves, 1 tbsp. dried thyme, 2 tsp. dried rosemary, and 2 tsp. dried sage. Loosen the skin from the meat with your fingers on a 3 ½ to 4 pound chicken. Rub the paste in between the skin and the meat. Season the chicken inside and out with salt and pepper.
  Place the chicken on the spit rods in your Ronco Rotisserie and cook for 55 to 60 minutes.
  Check the chicken's internal temperature by placing a meat thermometer into the thigh. Chicken needs to reach a temperature of 170 degrees. Remove the chicken and serve.
  If you have the large rotisserie you can double the recipe for the paste and cook two chickens at once. Increase your cooking time to 90 minutes.