This recipe was inspired by the one on the Ronco web page, and the spices I had on hand.

2 heaping tablespoons italian seasoning (w/o salt)
2 heaping tablespoons garlic powder
1 teaspoon salt
1/2 teaspoon vegetable oil
1 teaspoon (ish) lemon juice
1 tablespoon crushed black pepper
1 tablespoon salt
~4 lb. chicken

1. Mix italian seasoning, garlic, and 1 t. salt together.
2. Add oil to this mixture.
3. Slowly add lemon juice until the mixture forms a moist paste
   (may require slightly more or less).
4. In a separate container, mix pepper and 1 T. salt.
5. Wash and dry chicken inside and out.
6. Gently separate skin from chicken breast. This is a little more intimate than I usually get with my chicken, but definately worth it. You can even get the skin to separate from the thighs.
7. Press the green mixture all through the chicken between skin and meat. Use the remaining mixture to rub into the outside of the skin, as well.
8. Rub pepper/salt mixture along the inside of the chicken cavity.
9. Tie chicken up according to your instructions (a little chicken bondage). Loose bits may burn, so this is important.
10. Center chicken on rotisserie rods.
11. Cook for about 40 - 60 minutes. Check the temperature by inserting a meat thermometer into the thigh meat of one of the legs. You want it to be at 180 degrees. This works best if you insert the thermometer longwise so that the most possible shaft is inside the thigh.
12. Once the meat is cooked, it's good to let it rest for five or ten minutes. If you can leave it turning, with the heat off, this would be best.

Other ideas:

• use lime juice instead of lemon
• add grated citrus zest for a stronger flavor
• create your own mixture of Italian seasonings: sage, thyme, oregano, rosemary, taragon, etc.
• use five-spice and white pepper for a more Asian flavor
• use fresh ground black pepper for more flavor.

Email me if you'd like.