1WholeChicken4½ to 5 pounds, trimmed of excess fat
Fleur de sel
1 ½tspDried Basil
2 tbspSweet Paprika
½tspGround White Pepper
For the Seasoning Blend
In a spice grinder, combine the bay leaves, thyme, rosemary, sage, basil, and oregano and grind to a coarse powder.
Transfer the ground mixture to a small bowl and stir in the salt, paprika, ginger, coriander, mace, white pepper, cloves, and cardamom.
For the Chicken
Rotisserie and grill set-up will vary depending on the manufacturer, so follow the instructions provided with your equipment.
For a grill that has a separate burner or infrared heating element for the rotisserie, preheat that area to medium-high and preheat the grill under the rotisserie to medium.
Place the chicken on a work surface and place a long piece of kitchen twine under the wings. Bring the twine up around the chicken and tie, securing the wings against the bird.
Tie the drumsticks together with a separate piece of twine. Trussing the chicken will help it cook more evenly.
To Season and Cook the Chicken
Rub the chicken with an even coating of the seasoning blend. You won’t need all of it. Store the remainder in an airtight container at room temperature for future use. Lightly dab the surface of the seasoned chicken with canola oil to help the spice blend adhere.
Secure the chicken to the rotisserie rod using the prongs provided. Cook, adjusting the heat as needed to keep the chicken skin from becoming too dark as the meat cooks.
The chicken is done when a kitchen thermometerinserted into the meatiest part of the thigh without touching the bone registers 165°F, about 1½ hours.
Remove the chicken from the rotisserie and let rest for 10 minutes. Cut into serving pieces and arrange on a platter. Sprinkle with fleur de sel.