Rotisserie Chicken

Rotisserie chicken is yummy, yummy, yummy. That's why it so popular at all the store delis now. If you have the space, a home rotisserie will result in good eats all summer long. The chicken is oh so moist! My instructions below are modified for a rotisserie oven. Mom bought the Food Network Rotisserie, a model made by Hamilton Beach. The chicken can be made with or without the rub. My sister has a rosemary shrub (yes, it's that big), but the original recipe does indicate that you can also use thyme springs instead. For a low salt diet, eliminate the salt in the rub.

Rotisserie Oven Chicken

From Grilling for Dummies by Marie Rama and John Mariani, p. 158
1 3 1/2 to 4 pound chicken

Marinade
1 cup dry white wine
1/2 cup olive oil
3 cloves garlic, peeled and coarsely chopped
2 teaspoons minced lemon peel (about 1 lemon()
Juice of 1 lemon (about 3 tablespoons)
3 fresh rosemary springs, about 3-4 inches long
1 teaspoon salt or to taste
pepper to taste

Spice Rub
1 teaspoon ground thyme
1/2 teaspoon paprika
1/2 teaspoon salt, or to taste
1/2 teaspoon grated lemon peel
1/4 teaspoon ground ginger
pepper to taste

1. Remove excess fat and giblets from chicken cavity. Freeze giblets for soup. Rinse chicken in cold water. Pat dry. Truss bird to keep wings and legs from drooping as spit turns.
2. In medium bowl or large, resealable plastic bag, make the marinade by combining the white wine, olive oil, garlic, lemon peel, lemon juice, rosemary sprigs, salt and pepper. Add the chicken to the marinade. Cover the bowl with plastic wrap, or press the air out of the bag and seal it shut. Chicken should fit snugly in the bowl or bag, with the marinade covering it as much as possible. Refrigerate for about 3 hours.
3. In a small bowl, make spice rub by mixing together thyme, paprika, salt, lemon peel, ginger and pepper. Remove the chicken from the marinade; pour the marinade into a drip pan that is only slightly larger than the chicken.Rub the spice mixture all over the chicken, sprinkling some into the cavity as well.
4. Following the rotisserie instructions for your unit, arrange the bird on the spit, securing it with the pronged rotisserie forks. Set the drip pan with the marinade under the chicken. As the bird cooks, the pan collects juices that flavor the basting sauce.
5. Cook, with spit turning, for about 1.5 hours or until done, basting 3times or about every 20 minutes, with the juices in the drip pan. (for a crispy skin, don't baste final 20 minutes). Chicken is done when instant read thermometer inserted between thigh and breast will register between n180 and 185 F.
6. Remove chicken from spit onto serving plate; cover loosely with aluminum foil and let stand for 10 to 15 minutes before carving. Serve with pan juices.