Rotisserie Chicken

Directions

• Dry brine chicken overnight + add a generous amount of chicken salt
• Remove from fridge 1-2 hrs before cooking, mix approx. 2 tbsp of dried herbs (rosemary, oregano etc) and coat outside/inside of chicken.
• Chop approx 1/2 bulb of garlic cloves in half, put inside chicken.
• Thread chicken onto the skyerrr, with a lemon inside. Truss chicken, easier to do when it’s already on the skyerrr.
• Cook on med heat (i think ~320F), approx 75mins on rotisserie.
• Rest chicken for 10-15 mins after cooking. Final temp should be 165F.