La Rotisserie

Step 1. Remove the chicken from the refrigerator 30 minutes before cooking to bring it to room temperature.

Step 2. Pat the chicken completely dry with paper towels, both inside and out, to ensure the skin becomes crispy.

Step 3. Season the internal cavity generously with salt and pepper, then stuff with the halved lemon, smashed garlic cloves, and fresh thyme.

Step 4. In a small bowl, mash the softened butter with the Herbs de Provence. Gently loosen the skin over the breast and rub half the butter underneath. Rub the remaining butter all over the exterior skin.

Step 5. Truss the chicken tightly with kitchen twine, securing the wings and legs so the bird cooks evenly and stays balanced on the spit.

Step 6. Slide the chicken onto the rotisserie spit and secure with the forks. Place the spit into the rotisserie mechanism and set the temperature to 375°F (190°C).

Step 7. Roast for 75 to 90 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C).

Step 8. Carefully remove the chicken from the rotisserie and let it rest on a cutting board for at least 15 minutes before carving to allow the juices to redistribute.