You’ve just found a rotisserie chicken recipe that's delightfully delicious, brimming with Mediterranean flavors like zesty lemon, aromatic garlic, and fresh herbs. If this sounds good to you, stick around because here's the kicker—it's practically foolproof. No joke.
The beauty of this recipe is its simplicity. You'll only need a handful of ingredients and very little prep time. Whether you're just starting out in the kitchen or you've been cooking for years, this one's a win. Just a quick note, you will need a rotisserie device, but trust me, it's more than worth it for the flavors you're about to experience.
This recipe is:
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- Low Carb
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- Keto
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- Gluten Free
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- Dairy Free
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- Paleo
Table of Contents
7 Reasons to Love This Recipe
Looking for reasons to enjoy homemade rotisserie chicken? Here are seven:
- No more plastic boxes or bags leaching chemicals onto your chicken.
- The flavor you will get from this recipe beats any store-bought rotisserie chicken.
- The chicken is tender and juicy, every time!
- Cook vegetables under the chicken for a delicious side dish.
- Simple ingredients make a super-flavorful chicken.
- Zero carb recipe… what? Yes. We don’t eat anything but the chicken, so zero carbs per serving!
- Often times, more affordable than buying cooked chicken at the grocery store.
Is Rotisserie Chicken Low-Carb?
Yes, rotisserie chicken is low-carb. This recipe uses only chicken, so it is completely low-carb. It has 0 g net carbs per serving!
Rotisserie chicken fits like a glove in both low-carb and keto eating plans. When you're on a low-carb or keto diet, protein, and healthy fats are your best friends, and this dish delivers on both fronts. What makes this recipe particularly well-suited is its focus on simple, natural ingredients.
We're talking chicken, lemon, garlic, and herbs—nothing processed or sugar-laden here. Plus, when you're controlling the ingredients, you're also controlling the carbs. One more thing worth mentioning: if you're on a keto diet and looking for higher fat content, don't overlook the dark meat. The thighs and legs of the chicken have more fat than the breast, making them an even better fit for your keto goals.
Plus, many people find dark meat to be juicier and more flavorful. Whether you're keeping it low-carb or going full-on keto, this rotisserie chicken recipe is a solid choice that is packed with amazing flavors too! Be sure to read this article for all the information about if rotisserie chicken is keto or low-carb, including tips on portions, which parts to eat and more.
The Inspiration For This Recipe
A couple of years ago, I found myself on the patio of a little restaurant in Cadaqués, Spain, overlooking the Mediterranean. Typically, I would have ordered a seafood lunch, but the chicken dish caught my eye for some reason. It was just a simple lemon-rosemary rotisserie chicken and a side of braised fennel. When it arrived, I knew it was something special. Each bite was better than the one before.
After finishing, I wrote down some notes in my phone so I could try and recreate this exceptional recipe at home. I've been doing my own rotisserie chickens for years, and they've been good, but not always great.
What's different about this recipe? It's the lemons. They do more than add flavor; they help keep the bird juicy and tend to tenderize the meat a little. Best part? It's a straightforward recipe. Took me a few tries, but I finally got it down, and now you can, too. Give my Leftover Rotisserie Chicken Soup Recipe a try too... it's the perfect way to use up any remaining chicken in a delicious, low-carb soup!
Is Rotisserie Chicken Healthy?
The Mediterranean diet is balanced and full of veggies, and it leans heavily on healthy fats like olive oil. Yes, it includes lean protein like chicken. When you're loading up your rotisserie bird with Mediterranean staples like lemon, garlic, and fresh herbs, you're ticking all the boxes for a healthy meal.
Another point worth mentioning is portion control. A rotisserie chicken is great for this. You can easily divvy it up into balanced portions and even use the leftovers for other meals or recipes. In a nutshell, rotisserie chicken isn't just comfort food—it's a smart choice for anyone looking to eat a little better without sacrificing taste.
The Ingredients for Rotisserie Chicken
When it comes to cooking, especially something as seemingly simple as rotisserie chicken, the quality and freshness of each ingredient matter. Let’s take a look at what makes this recipe special:
- Whole chicken: When it comes to cooking a rotisserie chicken, not all birds are created equal. While any whole chicken will do in a pinch, for the best results, you'll want a "roasting chicken," which is generally plumper and juicier than a "fryer chicken." Ensure that the bird is fresh and not marinated!
- Lemon: It's not just for taste—lemon also keeps the meat tender and juicy. Wash the skin well before inserting into the bird.
- Garlic: Infuses the chicken with a rich, aromatic flavor.
- Fresh rosemary: Adds earthy, piney notes that stand up well to the roasting process.
- Fresh thyme: Rounds out the herb profile, giving the dish an extra layer of complexity.
- Kosher or sea salt: Crucial for proper seasoning and for getting that skin perfectly crispy.
Each ingredient adds something to the recipe. If you want to experiment, try switching things up… maybe add some lime and cilantro for a more Mexican flair.
Rotisserie Chicken Ingredient List
Below are the quantities of the above mentioned ingredients:
- 1 whole chicken (about 4-5 pounds)
- 1 lemon (quartered)
- 1 head of garlic (halved)
- 1 teaspoon olive oil (optional: see note in the prep steps)
- fresh rosemary sprigs
- fresh thyme sprigs
- kosher or sea salt
Ingredient Substitutions
Looking for alternatives? Here are some easy swaps for this recipe:
- Lemon: Use a lime or an orange.
- Garlic: Substitute with shallots; remove outer skin and roots.
- Rosemary: Try sage for a different herbaceous flavor.
- Fresh thyme: Toss in parsley for a fresh twist.
Additional Ingredients
This is a very simple recipe, and I recommend to keep it simple. However, if you're still looking to amp up flavors, here are some delicious additions:
- Smoked paprika: Adds a subtle smoky depth to the chicken.
- Cayenne pepper: For a spicy kick that complements the herbs.
- White wine: Use to bast the chicken for added juiciness and flavor.
- Dijon mustard: Brush on for tangy notes that cut through richness.
Note: These ingredients are optional and are not included in the recipe.
Cooking Tools Required
While this recipe is straightforward, you do need some specific equipment to nail that perfect rotisserie chicken. Here are the essentials:
- Rotisserie Device: Whether it's an attachment for your grill, incorporated into your oven or a standalone unit, this is non-negotiable for this recipe.
- Kitchen Twine: You'll need this to truss the chicken, which helps it cook evenly and keeps it intact while rotating. Some birds are now sold pre-trussed… look for these to save time and effort!
- Meat Thermometer: Don't leave the doneness to guesswork. A good meat thermometer will tell you exactly when your bird is perfectly cooked. This is essential to ensure doneness.
Typically, I like making recipes with equipment that most kitchens already have. This recipe, however, has some unusual requirements.
How To Make Rotisserie Chicken: Complete Cooking Guide
First things first, you'll want to start with a quality roasting chicken. Take it out of the fridge about an hour before cooking to bring it closer to room temperature. While the chicken is resting, go ahead and preheat your rotisserie device, whether it's an oven attachment or a grill setup, to the recommended temperature.
Next up, the flavor prep. Quarter a lemon and peel some garlic. Tuck these, along with sprigs of fresh rosemary and thyme, into the chicken cavity. This infuses the meat with a medley of Mediterranean flavors as it cooks.
Don't forget to season the outside of the chicken generously with kosher or sea salt. For an even cook and to keep the bird intact while it's spinning, truss it up tightly with some kitchen twine.
Attach the chicken to the rotisserie rod, making sure it's well-balanced to avoid any wobbles during cooking. Pop it into the preheated device and let it do its thing. Keep an eye on the time, but more importantly, use a meat thermometer to check for an internal temperature of 160°F (71°C) in the thickest part of the thigh.
Once it's done, carefully remove the chicken from the rotisserie rod (I use tongs to unscrew the rotisserie prongs) and let it rest for about 10 minutes. This allows the juices to redistribute throughout the meat, ensuring each bite is juicy and flavorful. The chicken will also continue to rise in temperature to 165°F (74°C), for a perfectly cooked chicken. Then, you're ready to carve it up and serve.
Cooking Method
- Rotisserie
Preparation Steps
- Gather all the tools and ingredients to make rotisserie chicken.
- Quarter the lemons.
- Cut garlic head into half.
Cooking Instructions
- Prep the chicken: Remove the giblets, rinse the chicken, and pat it completely dry. Sprinkle salt all over the skin.
Optional: you can lightly spray the skin of the chicken with olive oil if you choose. It is not necessary, but it can help to crisp the skin.
- Preheat rotisserie: Get that rotisserie heated up based on your device's instructions. (see the section below)
- Stuff the cavity: This is where the magic happens. Insert lemon quarters, garlic, and a handful of fresh rosemary and thyme into the chicken cavity.
- Secure & cook: Fasten the chicken securely on the rotisserie rod and cook for 75 to 90 minutes. The duration will depend on whether the chicken is cold, its weight, and heat from the rotisserie oven or grill.
- Check for doneness: An instant-read thermometer ensures the internal temperature reaches 160°F (71°C). Check the thigh meat, as this will cook more slowly than the breast meat.
- Rest & serve: Let the bird rest for 10 minutes before you start carving.
Step 1: Make sure that the chicken is trussed (tied).
Step 2: Add the lemon to the cavity of the chicken.
Step 3: Add the rosemary to the chicken (including the stalk).
Step 4: Add the thyme to the chicken (stems and all).
Step 5: alt the skin and skewer the chicken (tighten the skewer to keep chicken even).
Step 6: Cook the chicken on the rotisserie. Yum!
How To Rotisserie Chicken?
Note: a rotisserie oven or a rotisserie accessory for the grill is mandatory to make this recipe!
In the Oven:
- Preheat the oven: Aim for about 375°F (190°C). You want a hot oven to ensure crispy skin.
- Prepare the chicken: Season it well and tie the legs together with kitchen twine. This helps it cook evenly.
- Set up the rotisserie: If your oven has a rotisserie setting, now's the time to use it. Skewer the chicken onto the rod.
- Cook: Place a drip pan under the chicken to catch the juices. Turn on the rotisserie setting and let it cook for about 1.5 hours. Keep an eye on it and make sure the internal temperature reaches 160°F (71°C) before removing from the oven. As the chicken rests, it will continue to rise in temperature to 165°F (74°C).
- Rest and serve: Once it's done, let the chicken rest for about 10 minutes before cutting into it. This helps keep it juicy!
- CHEF TIP: If the skin isn’t turning as crispy as you would like, turn on the broiler toward the end of the cooking process. Be careful as it will brown quickly!
On the Grill:
- Preheat the grill: Aim for a medium-high heat, around 375°F (190°C).
- Prepare the chicken: Just like the oven method, season well and tie those legs together.
- Set up the rotisserie: Many grills have a rotisserie attachment. Skewer your chicken onto the rod and secure it to the rotisserie mechanism. Ensure that the chicken will not hit the lid or the warming rack!
- Cook: Place a drip pan underneath to catch any drippings. Close the lid and let it cook, making sure to maintain the temperature. Again, aim for an internal temperature of 160°F (71°C).
- Rest and Serve: Let it sit for about 10 minutes to lock in those juices and allow the bird to “carryover” cook to a safe internal temperature of 165°F (74°C) as it rests.
And there you have it, two methods for a tasty, juicy rotisserie chicken. Whether you're using the oven or taking it outside to the grill, you're in for a treat.
How Long Does It Take to Rotisserie A Chicken?
The cooking time for a rotisserie chicken can vary based on several factors, so let's break it down:
- Temperature of the bird: Starting with a room-temperature bird can shave off some cooking time. If your chicken is straight out of the fridge, you'll need to add a few extra minutes.
- Size of the chicken: Generally, a 3-4 pound chicken will take about 1 to 1.5 hours. Bigger birds will obviously take more time, and smaller ones will take less.
- Oven or grill temperature: If you're doing this in the oven, 375°F (190°C) is a good mark to hit. On a grill, aim for a medium heat. Different temperatures will affect the cooking time, but those are good starting points.
- Equipment variability: Believe it or not, some rotisserie devices cook faster than others (rotations per minute, proximity to the heat source, etc). So it's a good idea to start checking for doneness a little earlier than you think you'll need to.
- Altitude: If you're cooking at a high altitude, you may also need to adjust your cooking time slightly.
A meat thermometer is your best friend here. Regardless of these factors, aim for an internal temperature of 160°F (71°C) in the thickest part of the thigh, when you remove it from the oven. This temperature should rise to 165°F (74°C) during the 10 minute resting period.
So, there's no one-size-fits-all answer, but these guidelines should help you gauge your cooking time more accurately.
💡 My Pro Tip
Here are my tips for making this delicious rotisserie chicken recipe:
- Why stuff with lemons & herbs: The lemon and herbs infuse the chicken from the inside, offering a citrusy and aromatic depth that's deeply Mediterranean. If you only have rosemary or thyme, don't worry – add what you have, and it will be delicious. Fresh herbs work best for this recipe!
- Why no dry rub? This recipe lets the salted skin and fresh herbs do the talking. The lemon and garlic stuffed inside the chicken will infuse the meat with tangy and aromatic flavors.
- Avoid burning: Keep an eye on the heat as your chicken cooks on the rotisserie. Burned skin is a real bummer. This is also why I do not add butter or spices to the skin of my rotisserie chickens, as the milk fats and spices tend to burn more quickly. To avoid burning, you could separate the skin from the bird and place both the spices and/or butter under the skin, but it just seems like a lot of work to me!
- Check for doneness: An instant-read thermometer is your best friend. Don't rely solely on cooking time. Use a thermometer to check the internal temperature.
- Resting is key: Resting the chicken allows the juices to redistribute, making your chicken moist and flavorful.
- Roasting vegetables: Whenever I make a rotisserie chicken, I roast potatoes for my family (they do not follow the low-carb lifestyle) and add cauliflower and broccoli for me. The juices dripping from the chicken infuse so much flavor, making a meal that is incredibly easy to make and clean up!
⏲️ Time-Saving Tips
- Bring the bird to room temperature first. This helps shorten the cooking time.
- Use an oven with a rotisserie feature. A regular oven takes longer and won’t achieve the same results as a rotisserie.
- If you have a rotisserie on the grill, follow the same instructions. Grills cook the chicken faster than a rotisserie oven, saving you time.
Bonus Section
Rotisserie chicken always stays in my fridge because it is such a convenient meal prep food item you can reuse in multiple ways. Since, I make it multiple times, I have always been asked about its preparation.
Here are some quick and easy cooking guides for you to ace your meal prep days!
What to Serve with Rotisserie Chicken?
Rotisserie chicken is a versatile main dish that pairs well with many sides. Here are some tasty ideas:
- Green Beans and Mushrooms: This side is chock full of earthy goodness. The mushrooms add a savory depth, while the green beans offer a fresh, crisp counterpoint.
- Carrot Mash with Ginger and Garlic: A vibrant burst of flavors that brings out the sweetness of carrots, spiked with the zing of ginger and garlic. It's not low-carb, but still delicious!
- Spicy Roasted Broccolini: This dish takes broccolini to new heights. Roasted to perfection with a kick of spice, it'll make you forget all about regular broccoli.
- Roasted Patty Pan Squash with Parmesan: A seasonal delight that combines the tender, nutty flavor of patty pan squash with the salty richness of Parmesan.
- Fresh Summer Broccoli Salad: Perfect for those hot summer days. This salad is crunchy, refreshing, and bursting with vibrant colors and flavors.
- Creamy Coleslaw Recipe: A classic done right, this coleslaw is creamy, tangy, and the perfect crunchy accompaniment to your juicy chicken.
- Tomato Feta Salad: Light, refreshing, and packed with goodness from the feta, this salad is like a Mediterranean vacation on a plate.
- Zoodles: Make a delicious chicken noodle soup using zucchini noodles and enjoy a healthy chicken dinner!
Each of these recipes will add to the overall deliciousness of your rotisserie chicken, whether you made it at home or opted to buy it from the grocery store!
Rotisserie Chicken Salad Recipe
One of my favorite recipes where I have used shredded rotisserie chicken in my Rotisserie Chicken Salad Recipe.
This isn't your run-of-the-mill chicken salad. We're talking a medley of fresh herbs, zesty radishes, crisp celery, and a blend of spices that'll make your taste buds dance. And let's not forget the mayo, which ties everything together in a creamy embrace.
Rotisserie Chicken Recipes are perfect for lunches, picnics, or even as a filling for lettuce wraps and sandwiches. It's another fantastic way to enjoy the mouthwatering flavors of our rotisserie chicken recipe. Trust me, you'll want to either make or buy a rotisserie chicken just for this salad!
Storing, Freezing, and Reheating Rotisserie Chicken
If you have leftover rotisserie chicken, here's how to properly store, freeze, and reheat it:
Storing: Place the leftover chicken in an airtight container and refrigerate it. It will be good for up to 3-4 days.
Freezing: For longer storage, freezing is an option. However, avoid putting the chicken directly into a container as it will quickly develop freezer burn. Instead, wrap individual portions in plastic wrap, then place in a zip-top bag, removing as much air as possible. This method allows for up to 3 months of storage without loss of quality.
Reheating: When it comes to reheating, you have two options. For non-frozen leftovers, either warm the chicken in a covered pan with some water over low heat on the stovetop or place it in a covered baking dish in the oven at 350°F (180°C) until it reaches an internal temperature of 165°F (74°C). If the chicken has been frozen, it should be thawed prior to using either of these methods.
This approach ensures that your leftover chicken maintains its quality for future meals.
Recipe Conclusion
This is the best Rotisserie Chicken Recipe that will elevate your meal game! It's amazing how a few simple ingredients can create such a mouthwatering meal. Whether it's a family dinner or meal prep for the week, this chicken will become a go-to favorite in your kitchen. The aroma of lemon, garlic, and herbs filling your home is just the cherry on top.
I can’t wait for you to try this recipe and experience the joy of homemade rotisserie chicken. Give it a go, and let me know how it turns out! Share your cooking adventures in the comments, and don't forget to tag me in your photos. Let's make cooking fun and flavorful together!
More Chicken Recipes to Love
Chicken is a staple in our house. Here’s a sampling of some other chicken recipes I’ve created over the years:
- Crispy Oven-Roasted Chicken: Crunchy on the outside, juicy on the inside — this recipe takes oven-roasted chicken to the next level.
- Perfect Roast Chicken Recipe: Seeking that classic, no-fail roast chicken? Look no further. This one is fantastic for Sunday dinner.
- Grilled Chicken Wings Recipe: Spice up your BBQ spread with these irresistible wings, perfect for game day or any day.
- Grilled Beer Can Chicken (without the beer or the can): Get the flavor and fun of beer can chicken, minus the beer and the can. Trust us, it works.
- Tandoori-Style Grilled Chicken: Bring some international flair to your grill. This tandoori chicken is aromatic and packed with flavor.
- Lemon Artichoke Chicken (not low-carb): Citrus meets earthy in this delightful dish. It's not low-carb, but it's too good to resist.
- Chipotle Chicken Recipe: Want a smoky kick? This chipotle chicken has layers of flavor that'll keep you coming back for more.
If you have any recipes you would like to see on the site, make a note in the comments and I’ll figure it out!
FAQs
Rotisserie chickens are typically broiler chickens, which are young and tender, or roasting chickens, which are usually larger. These chickens usually weigh between 4-5 pounds, perfect for even cooking on a rotisserie.
The rotisserie cooking method ensures the chicken bastes in its own juices as it slowly rotates, keeping the meat moist. The constant, slow turning allows for even heat distribution, preventing the meat from drying out.
Whole chickens are ideal for rotisserie cooking due to their size and even shape. This allows for uniform cooking and self-basting, resulting in juicy, flavorful meat throughout.
Rotisserie Chicken Recipe
Ingredients
- 1 whole chicken about 4-5 pounds
- 1 lemon quartered
- 1 head of garlic halved
- 1 teaspoon olive oil optional: see note in the prep steps
- fresh rosemary sprigs
- fresh thyme sprigs
- kosher or sea salt
Instructions
Preparation Steps
- Gather all the tools and ingredients to make rotisserie chicken.
- Quarter the lemons.
- Cut garlic head into half.
Cooking Instructions
- Prep the chicken: Remove the giblets, rinse the chicken, and pat it completely dry. Sprinkle salt all over the skin.
- Optional: you can lightly spray the skin of the chicken with olive oil if you choose. It is not necessary, but it can help to crisp the skin.
- Preheat rotisserie: Get that rotisserie heated up based on your device's instructions. (see the section below)
- Stuff the cavity: This is where the magic happens. Insert lemon quarters, garlic, and a handful of fresh rosemary and thyme into the chicken cavity.
- Secure & cook: Fasten the chicken securely on the rotisserie rod and cook for 75 to 90 minutes. The duration will depend on whether the chicken is cold, its weight, and heat from the rotisserie oven or grill.
- Check for doneness: An instant-read thermometer ensures the internal temperature reaches 160°F (71°C). Check the thigh meat, as this will cook more slowly than the breast meat.
- Rest & serve: Let the bird rest for 10 minutes before you start carving.
Notes
- Why Stuff with Lemons & Herbs: The lemon and herbs infuse the chicken from the inside, offering a citrusy and aromatic depth that's deeply Mediterranean. If you only have rosemary or thyme, don't worry... add what you have, and it will be delicious. Fresh herbs work best for this recipe!
- Why No Dry Rub?: This recipe lets the salted skin and fresh herbs do the talking. The lemon and garlic stuffed inside the chicken will infuse the meat with tangy and aromatic flavors.
- Avoid Burning: Keep an eye on the heat as your chicken cooks on the rotisserie. Burned skin is a real bummer. This is also why I do not add butter or spices to the skin of my rotisserie chickens, as the milk fats and spices tend to burn more quickly. To avoid burning, you could separate the skin from the bird and place both the spices and/or butter under the skin, but it just seems like a lot of work to me!
- Check for Doneness: An instant-read thermometer is your best friend. Don't rely solely on cooking time. Use a thermometer to check the internal temperature.
- Resting is Key: Resting the chicken allows the juices to redistribute, making your chicken moist and flavorful.
- Roasting Vegetables: Whenever I make a rotisserie chicken, I roast potatoes for my family (they do not follow the low-carb lifestyle) and add cauliflower and broccoli for me. The juices driping from the chicken infuse so much flavor, making a meal that is incredibly easy to make and clean up!
- Storage & Reheating: please see the section in the blog post about this.
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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LaVerne Reed says
I do not see olive oil in this recipe yet it is mentioned? "Why No Dry Rub?: This recipe lets the olive oil and fresh herbs do the talking. The lemon and garlic stuffing infuses the meat with tangy and aromatic flavors. Can someone clarify this for me? I am a bit confused about the olive oil?
Scott Groth says
Hi LaVerne:
Thanks for the catch. I pulled out my original recipe card where I did jot down a note about adding a line for spraying the bird lightly with olive oil... but it didn't make it into the prep steps. I'm truly appreciative!
I make a rotisserie chicken once every two weeks or so. Over the years, I've tested what works on the skin and a light spray of olive oil is great for getting a spice rub to adhere better and sometimes helps crisping things up.
Have a great day and thanks again-
Scott
Heather says
So is there a spice rub as well? Is it just olive oil and salt on the skin?
Heather says
Oh, I missed it! Yes just olive oil and salt!
Scott Groth says
Hi Heather- glad you found it! You know, there are literally tens of thousands of food trucks here in France that have rotisserie chickens in them... they are a favorite here. With very few exceptions, they all just use salt and some oil on the chicken. Simple is sometimes spectacular! Thanks so much and have a great day- Scott
Scott Groth says
Hi Heather- it's a very simple recipe, so just the olive oil and salt. Other spices can burn before the cooking process has completed, so if I want them, I will add them about 1/2 way through the cook time so they stay in great shape. Thanks for writing and have a great day! Scott
Linda says
Excellent recipe!
I began a keto lifestyle on Feb 1, 2021 and within a year, I lost 1/3 of my body weight!
I’m still following keto and I’m a type 1 diabetic who takes less than 10% of the insulin I used to take.
You are an awesome role model.
Skinny Mom in Ottawa, Canada.
Scott Groth says
Hi Linda:
What an amazing story- thank you for sharing with me! You are the reason I write this blog… to share stories and inspire… and to be inspired by wonderful readers just like you.
Keep up the good work and there are more recipes to come!
Scott