Instructions

In the kitchen:

• Peel the garlic cloves and combine the oil, garlic, thyme leaves and zest of 1 lemon.
• Clean the chicken, wash the lemons and cut them into quarters and stuff the chicken with it. If necessary, close with a meat skewer.
• Brush the chicken with the garlic oil, and season with salt and pepper.
• Put the chicken on the rotisserie spit.

At the barbecue:

• Half fill the Rapidfire Chimney Starter with Weber briquettes, light them and prepare the barbecue for indirect heat - approx. 240-250°C.
• Place an aluminium tray between the briquettes to collect fat and meat juices.
• Fit the spit with the chicken into the rotisserie motor and leave to turn for approx. 70 min.
• Continue cooking the chicken until the core temperature is 73°C.
• Take the chicken off the rotisserie spit and allow it to rest for approx. 15 min before carving. The core temperature will go up a couple of degrees while the chicken is resting.