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.
