Ingredients
1 whole chicken fryer cleaned and innards removed
4 tablespoons course salt
3 cloves garlic minced
1 tablespoon fresh rosemary finely diced
0.5 lemon quartered
2 teaspoons fresh thyme finely diced
3 tablespoons olive oil
1 Ground Pepper to taste
1 medium onion quartered
Preparation
Wash and dry the chicken. Place a basting pan underneath the rotisserie on your grill. Light the rotisserie burner.
Meanwhile, skewer the chicken with your rotisserie skewer. Attach cages tightly. Stuff the chicken with quartered lemon, 1 sprig of rosemary, and onion. Baste the chicken lightly with olive oil.
Next, make the salt rub. Combine course salt, freshly ground pepper, herbs and garlic to make a rub. Rub the entire chicken generously. Tie off chicken legs and thighs securely -- you''ll be surprised just how much force the slow turning of the rotisserie generates as it cooks.
Roast until meat thermometer reads 160, about 2 hours, depending upon the size of the bird. Turn off heat, close lid and let it continue to turn, until the thermometer reads 170. Remove from grill, cover with foil, and let rest another 15 minutes.
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