Ingredients:2 1/2 lb. frying chicken (preferably free-range chicken), at room temperature
2 lemons, sliced
Salt and pepper
Preparation:
Preheat BBQ. Remove giblets and neck from cavity of chicken and wash chicken well. Remove excess fat from chicken. Rub chicken inside and out very generously with salt and pepper. Place half of the lemon slices in cavity of bird. Close neck and tail cavities with small skewers. Tuck wings under body of bird and tie wings to body with string. Place chicken on rotisserie skewer trying to balance the weight.
Cook chicken on BBQ rotisserie, over shallow pan to catch drippings, for approximately 1 hour (with the lid down) at 375˚. Test for doneness. Transfer to platter and let chicken rest in warm place 5 minutes. Remove skewers and string.
Place pan juices and drippings in skillet. Heat and stir to blend. Spoon over chicken or serve separately. Garnish chicken with remaining lemon slices.
Serving Suggestion:
Shredded zucchini sautéed in garlic butter and mashed potatoes work well with this chicken recipe.
Variation:
Chicken can be baked in an oven preheated to 400˚ in lieu of a rotisserie. Place chicken breast side down in well-oiled shallow pan. Roast for 15 minutes. With aid of spatula, lift chicken carefully and turn it breast side up. Try not to tear skin. Roast about 35 minutes more.
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