Rotisserie Herb Butter Chicken with Roasted Potatoes

1. Truss the chicken legs together using kitchen twine.

2. In a bowl, combine softened butter, a spice blend, lemon zest, chopped fresh parsley, and dried thyme. Mix until well combined.

3. Carefully separate the skin from the chicken breast and stuff the herb butter mixture underneath.

4. Rub the remaining herb butter all over the outside of the chicken.

5. Place a lemon half inside the chicken cavity.

6. Drizzle the chicken with olive oil and brush to coat evenly.

7. Season the chicken generously on all sides with salt, black pepper, and an additional chicken seasoning blend.

8. Secure the seasoned chicken onto a rotisserie spit.

9. In a roasting pan, toss baby potatoes with olive oil and some of the herb butter mixture.

10. Preheat your grill for rotisserie cooking to approximately 375°F.

11. Place the rotisserie spit with the chicken onto the grill. Place the pan of potatoes directly underneath the chicken to catch the drippings.

12. Cook the chicken until the internal temperature reaches 165°F (74°C), basting occasionally with the drippings from the pan.

13. Once cooked, remove the chicken and potatoes from the grill. Let the chicken rest for 10-15 minutes before carving.

14. Carve the chicken and serve on a platter with the roasted potatoes and grilled lemon halves for squeezing over the top.