android apple arrow cart-big-outline cart-full check chef-hat all-grid bullseye lightbulb circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube scroll-indicator-fire scroll-indicator-arrow scroll-indicator-arrow scroll-indicator-arrow

Chicken with lemon and garlic oil

Serves: 4
1 chicken weighing approx. 1.5 kg
2 organic lemons
Garlic oil
3 cloves of garlic
100ml vegetable oil
10 sprigs of thyme
Zest of 1 lemon
Recipe preparation

Amazing roasted chicken with lemon and garlic oil.

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.