Prep Time:	10 min.
Cook Time:	1 to 1 1/2 hrs.

Ingredients:

• 1/2 lemon
• 1 tbsp sweet pimenton (Spanish smoked paprika)
• 2 tsp rubbed sage
• 1 tsp ground cumin
• 2 tsp coarse sea salt
• 2 tsp freshly ground black pepper
• 2 tbsp extra-virgin olive oil
• 3 1/2- to 4 lb chicken

1. Prepare a gas or charcoal grill for rotisserie cooking over indirect medium heat (or according to the instructions for your grill). Set up the drip pan under the center of the spit.
2. Remove the excess fat from the chicken and pat the chicken dry with paper towels. Rub the skin with the lemon half; reserve the lemon half. Mix all the rub ingredients together in a small bowl, and rub 2 tsp of the mixture inside the cavity of the chicken. Place what is left of the lemon half inside the cavity and truss the chicken. Brush the skin all over with the olive oil, then massage the remaining rub mixture into the bird.
3. Place the chicken on the spit and secure it with the clamps (if possible, run the clamps through the thighs of the chicken—the clamps will conduct the heat so the thighs will cook more quickly and there will be less chance of the breast overcooking). Attach the spit to the rotisserie mechanism, cover the grill, and cook the chicken until the skin is a deep golden brown and the thickest part of the thigh registers 165 F, 1 to 1 1/2 hrs, depending on the heat of your grill.
4. When the chicken is cooked, transfer to a carving board or large platter and let rest for 10 mins.
5. Carve the chicken and arrange on a platter. Be sure to pour all the delicious juices over and around the chicken.