Ingredients

• Whole Cage-Free Chicken4.5 lb
• Whole Lemon (halved)1 pcs
• Whole Orange (halved)1 pcs
• Smashed Garlic6 clove
• Fresh Sage & Thyme sprigs5 pcs
• Seasoned Poultry Salt & Paprika Rub3 tbsp

Instructions

1. 1

   Pat the chicken completely dry with paper towels to ensure the skin gets maximum crispiness.

2. 2

   Stuff the inner cavity with citrus halves, crushed garlic, and sage/thyme sprigs.

3. 3

   Bind the wings and legs tightly with butcher's twine so the rotisserie meat cooks evenly and doesn't flop during rotation.

4. 4

   Rub olive oil over the skin, then apply a liberal coating of poultry salt and paprika rub.

5. 5

   Mount the bird onto the rotisserie spit rod, securing the forks tightly in place on both ends. Ensure it is balanced on the rod.

6. 6

   Configure your rotisserie engine over coals set to 375°F (190°C). Position coal baskets on the sides, so fat drips down onto a tray rather than directly onto fires.

7. 7

   Turn on the rotisserie and spit roast for about 1 hour and 15 minutes, or until the deepest part of the thigh reads 165°F (74°C) on a thermometer.

8. 8

   Rest the chicken for 10 minutes to lock in juices before carving.