Serves 4–6 · Prep 25 minutes · Cook 60–90 minutes · Rest 15 minutes
This lemon-herb chicken turns slowly over charcoal for crisp golden skin and juicy, evenly cooked meat. The simple garlic, rosemary and thyme butter brings fresh flavour without overpowering the natural smokiness of the fire.
Ingredients
- 1 whole chicken, about 1.8–2.2 kg
- 50 g softened butter
- 1 tablespoon olive oil
- Finely grated zest and juice of 1 lemon
- 3 garlic cloves, finely crushed
- 1 tablespoon finely chopped rosemary
- 1 tablespoon thyme leaves
- 2 teaspoons fine salt
- 1 teaspoon freshly ground black pepper
What you’ll need
- SpinFlameBBQ rotisserie kit
- Kettle, kamado or barrel-style barbecue
- Charcoal, a drip tray and kitchen twine
- Instant-read meat thermometer
Method
- Make the herb butter. Mix the butter, olive oil, lemon zest and juice, garlic, rosemary, thyme, salt and pepper.
- Season the chicken. Pat the chicken dry. Gently loosen the breast skin and spread some herb butter underneath. Rub the remaining mixture over the outside, then tie the legs together and tuck the wing tips securely.
- Set up the barbecue. Arrange the charcoal for indirect cooking and place a drip tray beneath the centre. Aim for a steady hood temperature of 180–190°C.
- Load the rotisserie. Thread the rod through the centre of the chicken from cavity to neck. Centre the bird, tighten the claws firmly and check that the weight is balanced before starting the motor.
- Cook. Roast with the lid closed for 60–90 minutes, maintaining steady indirect heat. Avoid opening the lid unnecessarily.
- Check the temperature. Test the thickest part of the breast and the innermost thigh without touching bone. Cook until all tested areas reach at least 75°C.
- Rest and carve. Remove the chicken carefully, rest loosely covered for 15 minutes, then carve and spoon over any clean pan juices.
SpinFlame tips
- Trussing keeps the bird compact so it turns evenly and prevents wing tips from scorching.
- Add potatoes or sturdy vegetables to the drip tray to catch the seasoned juices as they roast.
- If the skin colours too quickly, reduce the airflow or move the charcoal slightly farther from the bird.
Cooking times are a guide. Always use a clean thermometer in more than one place and keep raw and cooked utensils separate.