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Ingredients

• 1 5-pound  certified organic chicken
•   Kosher salt and freshly ground black pepper
• 1   Meyer lemon, halved
• 1   garlic head, cut through the equator (horizontally)
• 4 to 5   fresh bay leaves
• 1/2 bunch  fresh thyme sprigs (about 8 sprigs)
•   Extra-virgin olive oil

Description

Rinse Chicken With Cool Water And Pat Dry With Paper Towels. Season Cavity Well With Kosher Salt And Pepper. Stuff Cavity With Lemon, Garlic, Bay Leaves, And Thyme. Tie Bird With Kitchen Twine And Skewer On A Rotisserie Rod. Rub Outside With Oil And Seas

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