Recipe: Rotisserie Chicken with Garlic, Lemon, and Herbs

ROTISSERIE CHICKEN WITH
GARLIC, LEMON, AND HERBS

1 tablespoon extra-virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
Grated zest of 1 lemon
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
2 garlic cloves, minced
2 teaspoons salt
1/2 teaspoon freshly ground pepper
1 (3 to 4 lb.) whole chicken

If using rotisserie in a conventional oven, position rack to the lower third of the oven. Preheat oven to 400 degrees F (or follow instructions for your rotisserie oven).

In a bowl, stir together the olive oil, parsley, lemon zest, rosemary, thyme, garlic, salt, and pepper to make a paste.

Rinse the chicken inside and out with cold water and pat dry with paper towels. Thoroughly rub the chicken inside and out with the herb paste.

Thread the chicken onto the rotisserie rod, secure the chicken to the rod and attach the rod to the rotisserie motor according to the manufacturer's instructions.

Transfer the prepared chicken to the rotisserie oven and roast the chicken until an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 170 degrees F, or until the juices run clear when the chicken is pierced with the tip of a knife, about 1 hour.

Remove the chicken from the rotisserie, cover loosely with aluminum foil and let rest about 10 minutes before carving.

NOTES:
There are several theories as to why meat and poultry cooked on a rotisserie are so tasty. As juices are released, they continually baste the meat, producing a flavorful, caramelized exterior. And, as the meat rotates, the juices inside are constantly being redistributed, producing a moist, tender interior.

Servings: 3 to 4
Source: Williams-Sonoma