Lemon Saffron Rotisserie Chicken

By The Canadian Living Test Kitchen

16 people added this to their Recipe Box

This recipe makes 6 servings

Nutritional Info
Per each of 6 servings: about	-
cal	216216 cal
pro	22 g22g pro
total fat	13 g13g total fat
sat. fat	3 g3g sat. fat
carb	2 g2g carb
fibre	00 fibre
chol	79 mg79mg chol
sodium	260 mg260mg sodium
% RDI:	-
calcium	11 calcium
iron	77 iron
vit A	33 vit A
vit C	77 vit C
folate	33 folate

Such a simple little recipe takes you deliciously beyond the chickens twirling on supermarket rotisseries. Among the chickens of choice, opt for the best available: free-range, air-chilled are always tastier.

Ingredients

4 cloves garlic , minced4 4cloves garlic, minced
1 tbsp finely grated lemon rind 1 1tbsp tbspfinely grated lemon rind
2 tsp chopped fresh thyme 2 2tsp tspchopped fresh thyme
1 tsp pepper , coarsely cracked1 1tsp tsppepper, coarsely cracked
1/2 tsp salt 1/2 1/2tsp tspsalt
1/4 tsp crumbled saffron threads 1/4 1/4tsp tspcrumbled saffron threads
2 tbsp extra-virgin olive oil 2 2tbsp tbspextra-virgin olive oil
1 whole chicken , 3-1/2 lb (1.6 kg)1 1whole chickenwhole chickens, 3-1/2 lb (1.6 kg)
2 bay leaves 2 2bay leafbay leaves
1 lemon , halved1 1lemonlemons, halved

Preparation

Using mortar and pestle or small food processor, mash together garlic, lemon rind, thyme, pepper, salt and saffron until pasty and golden. Mix in oil.

Cut wing tips off chicken; remove any excess fat and skin. Place in large bowl. Add saffron mixture; with fingers, rub all over inside and outside of chicken. Cover and marinate in refrigerator for 2 hours. (Make-ahead: Refrigerate for up to 12 hours.)

Stuff chicken cavity with bay leaves and 1 of the lemon halves. Skewer neck and body cavities closed. With kitchen string, tie legs together. With more string, tie chicken around wings and breast.

Clamp cavity end of chicken with 1 of the rotisserie forks. Insert spit through fork and chicken cavity. Clamp remaining rotisserie fork through neck end. Set aside.

Remove grill racks from barbecue. Place drip pan along centre of barbecue. Pour water into pan to depth of 1 inch (2.5 cm). Heat barbecue to medium-high. For 3-burner barbecue, turn centre burner off. Or follow manufacturer's instructions for using rotisserie.

Position spit on barbecue with chicken centred over drip pan. Start rotisserie motor. Close lid and grill until skin is crisp and golden, juices run clear when chicken is pierced and meat thermometer inserted into thigh reads 185°F (85°C), about 1-3/4 hours.

Transfer to carving board; remove spit and rotisserie forks. Tent with foil; let stand for 10 to 15 minutes.

Remove skewers and string, bay leaves and lemon. With kitchen scissors, poultry shears or knife, cut chicken into 8 pieces. Cut remaining lemon into wedges to squeeze over chicken.

Source : Get Grilling: Summer 2007