Rotisserie Chicken flavored with herbs and mustard - Excellent blend of flavors

Tom and I just got a new grill with all the bells and whistles! We haven't had a rotisserie in years. We haven't even had a gas grill in 10 plus years - it was all about the weber I guess. Well all that changed now! It came out fabulous!!

1 whole chicken

3/4 cup loosely packed mixed fresh herbs-just use some of everything

3 cloves roughly chopped garlic

1/2 t course salt

1/4 t black pepper

2 T Dijon style mustard

2 T lemon juice

1/4 cup extra-virgin olive oil, plus 1-2 T oil for basting

2 whole fresh sage leaves

1. Rinse the chicken and pat it dry, both inside and out. Loosen the skin from the meat being careful not to tear the skin.

2. Make the herb paste. Place the herbs, garlic, salt and pepper in a food processor and process until finely chopped. Add the mustard, lemon juice and 1/4 cup olive oil.

3. Holding the chicken upright spoon about 1/8 of the herb paste in the space between the skin and the body of the chicken, spreading it evenly. Insert 1 sage leaf on either side of the chicken under the skin. Add 1 t of the paste inside the bird.

4. Truss the chicken for the rotisserie. Spoon the remaining paste over the chicken. Let the chicken marinade in the refrigerator, covered for about 2 hours. The longer the marinade, the more intense the herb flavor will be.

5. Preheat the grill. Add the chicken to the rotisserie. Grill for about 1 1/2 - 1 3/4 hours until the temperature reaches 170. Basting with the remaining olive oil as it roasts. You'll have to watch and adjust as needed

6. Transfers the chicken to a place and let rest for 10 minutes. Remove the trussing and serve.