Prepare the grill for indirect cooking over high heat (230c° to 260°c)
Remove the neck if still in lightly coat chicken with olive oil then give a good coating of Chicken rub we also love the Rib rub on the roast chook too. Tuck the wings under bird so they are tucked in if you like you can truss the legs but i dont bother i let them just hang.
Secure the chicken in the middle of the rotisserie spit, put the spit in place, and turn on the rotisserie. Let the chicken rotate over indirect high heat, with the lid closed, until the juices run clear and the internal temperature reaches 71c° to 75°c in the thickest part of the thigh (not touching the bone), 1 to 1¼ hours. Check the chicken after 30 minutes; if the skin is browning too quickly, reduce the heat to medium (175c° to 180°c).
When the chicken is fully cooked, turn off the rotisserie and, wearing insulated barbecue mitts, remove the spit from the grill. Slide the chicken from the spit onto a cutting board, being careful not to splatter yourself with the hot juices. Let the chicken rest for 5 to 10 minutes (the internal temperature will rise a few degrees during this time). Cut into serving pieces and serve warm with your favourite roast vegetables and gravy in this recipe we glazed ours with some smoked honey and served with baby carrots, broccolini and roast butternut pumpkin.
