Directions:
In a small bowl, stir together the parsley, mustard, lemon zest and juice, thyme, rosemary and garlic.
With fingertips, gently separate skin from meat on each hen breast, being careful not to break skin. Tuck
2 sage leaves under the skin of each hen. Place the hens in a large plastic zip-close bag. Add the
marinade, squeeze out the air and seal the bag. Marinate the hens in the refrigerator at least 2 hours or
up to 8 hours.
Add 2-3 tablespoons of water to the Crumb & Drip Tray and slide back into place. Remove the lock
screws on the Drive end of the Chicken Roaster with Handle. Slide the hens onto the Spit, centering then
hens in the middle of the Spit. Tie the legs together with kitchen string and once around the wings.
Sprinkle the hens with the salt and pepper. Place the loaded Chicken Roaster with Handle into the Oven
chamber with the square tip end toward the Drive Port, resting the handle on the Handle Port. Press
down into place until it locks securely.
Close the Glass Door. Set the Temperature to 250°C and the Timer to 50 minutes. Roast until an instant-
read thermometer inserted into the thickest part of the thigh, not touching the Spit, registers 74°C.
Place the hens on the rack over a cutting board and let it stand 5 minutes. Remote the Spit and cut off
the kitchen string.