Spit-roasted Chicken Recipe

In a large pot, bring 2 cups of the cold water to a simmer. Add kosher salt and granulated sugar, stirring until dissolved. Remove from heat and stir in peppercorns, bay leaves, crushed garlic and thyme. Let cool to room temperature (about 20–30 minutes).

Pour the cooled brine into a container large enough to hold the chicken. Add remaining cold water and ice to chill the brine thoroughly. The final brine should be cold to the touch.

Submerge the whole chicken in the cold brine, breast side down. Use a plate to keep the chicken submerged if necessary. Refrigerate for 4 hours (up to 8 hours for a deeper seasoning). Do not brine more than 8 hours to avoid overly salty meat.

After brining, remove the chicken, discard the brine, and pat the chicken very dry inside and out with paper towels. Let rest at room temperature for 30 minutes before spitting to take the chill off and help even cooking.

Prepare the chicken for spit-roasting: tuck the wing tips behind the back and truss the legs loosely so the bird is compact and balanced. If using a spit rod, secure the chicken on the rod through the cavity and out through the neck end, centering it so it spins evenly. Tighten spit clamps or screws and fasten any prongs so the bird cannot rotate independently of the spit.

Stuff the cavity with the halved lemon, quartered onion, crushed garlic cloves and rosemary sprig. These aromatics will steam inside the bird and infuse flavor as it roasts.

In a small bowl, combine the olive oil, melted butter, paprika, garlic powder, onion powder, dried thyme, black pepper, kosher salt and lemon zest. Whisk to an emulsion. Reserve about 2 tablespoons of this mixture for initial coating and keep the remainder warm or at room temperature for basting during roasting.

Brush the chicken all over with the reserved mixture, coating skin evenly. Make sure to get under loose skin over the breasts if possible by gently sliding fingers to separate skin and applying a little of the oil mixture; this helps flavor and keeps breast meat moist.

Preheat your spit-roaster or grill set up for rotisserie: indirect medium heat around 350°F (175°C). If using a charcoal rotisserie, bank coals to the sides to create a steady indirect heat zone. Place a drip pan under where the chicken will rotate to catch juices (and for added cavity steam, you can add a half cup of water or stock to the pan).

Mount the chicken on the spit over the drip pan and start the rotisserie motor so the bird rotates steadily. Roast at 350°F (175°C) for approximately 60–90 minutes (estimate 15–20 minutes per pound) until an instant-read thermometer inserted into the thickest part of the thigh (avoiding bone) reads 165–170°F (74–77°C) and the juices run clear. Baste the chicken with the remaining oil/butter mixture every 15–20 minutes, taking care not to stop rotation for long periods. If skin is browning too quickly, lower the heat slightly or tent loosely with foil for the last 10–15 minutes.

About 10 minutes before the chicken is done, increase heat slightly or move coals closer for a short period to crisp the skin, watching carefully to avoid burning.

When the thermometer reaches 165–170°F in the thigh, stop the rotisserie and carefully remove the chicken from the spit. Transfer to a cutting board and tent loosely with foil. Let rest for 15 minutes to allow juices to redistribute.

Carve the chicken: remove legs, thighs, wings and then slice the breasts across the grain. Serve warm with pan juices spooned over or strained into a small bowl. Optionally, squeeze the roasted lemon over the carved meat for bright acidity.