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February 2007 Issue
Rotisseries
by Ronda L. Halpin
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Garlic-Lemon Rotisserie Chicken With Moroccan Spices

  • 1 3 1/2-to-4-pound chicken
  • 1 head garlic, cut in half
  • 1 lemon, cut in half
  • 1 tablespoon olive oil
  • 2 teaspoons sea salt
  • 2 teaspoons sweet paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon freshly ground black pepper.
Preheat the rotisserie to high.

Remove any lumps of fat in the chicken cavity; wash inside and out, and blot dry. Rub the chicken all over with half of the cut head of garlic, then with half of the cut lemon.

Mix the seasonings together to make a rub. Sprinkle some of the rub into the chicken and place the remaining garlic and lemon halves inside. Truss the chicken, brush the outside with oil, and rub with the remaining spice mix. Thread the chicken onto the spit and secure with the prongs. Cook the chicken until the skin is crisp and a deep golden brown and the meat is cooked through, 1 1/4 to 1 1/2 hours. When it's cooked, the internal temperature in the thigh will be 175 degrees. Transfer the chicken to a platter, let rest for 5 minutes and untruss. Carve or cut in half, and serve.

  • Yields: 2 servings
  • Preparation Time: about 100 minutes
 

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