Yield 6 Servings
1 - 3lb whole chicken
1/4 cup Verde Valley Olive Oil TradersTuscan Herb olive oil
1.5 tablespoon sea salt
1 tablespoon paprika
1/4 tablespoon freshly ground black pepper
Season the inside of the chicken with a pinch of salt. Place the chicken onto a rotisserie and set the grill on high. Cook for 10 minutes.
During that time, quickly mix together the Tuscan herb evoo, 1 tablespoon of salt, paprika and pepper. Turn the grill down to medium and baste the chicken with the oil mixture. Close the lid and cook for 1 to 1 1/2 hours, basting occasionally, until the internal temperature reaches 180 degrees F (83 degrees C) when taken in the thigh with a meat thermometer.
Remove from the rotisserie and let stand for 10 to 15 minutes before cutting into pieces and serving.