1 - 3 lb whole chicken
1/4 c. Tuscan Herb Olive Oil
1½ Tbsp. sea salt
1 Tbsp. paprika
1/4 Tbsp. 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 Olive Oil, 1 Tbsp. 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.