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the Ingredients
Instructions
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.
- 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.
- 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.
In the kitchen:
At the barbecue:
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