Classic Mediterranean Lemon and Rosemary Rotisserie Chickens Recipe

Into cavity of each chicken, sprinkle 1/2 tsp/2 mL of the salt and 1/4 tsp/1 mL of the pepper, then rub pressed garlic all over inside.

Halve lemon crosswise; squeeze juice into bowl, then stir in smashed garlic, oil and pinch of the salt; set aside.

Place lemon half and 3 sprigs rosemary into cavity of each chicken. With kitchen string, truss together legs and tail to close each cavity. Thread rotisserie lengthwise through centre of each chicken; secure with prongs.

Sprinkle each chicken all over with 1/2 tsp/2 mL of the salt and 1/4 tsp/1 mL of the pepper. Lay 2 sprigs rosemary on top and on bottom of each chicken, then tie string around chicken, securing sprigs, wings and legs against body.

Grill on rotisserie over indirect high heat, covered and with pan underneath to catch drips. After 30 minutes, brush chicken every 10 minutes with lemon juice mixture and pan drippings, grilling until juices run clear when chicken is pierced in thickest part of thigh, about 90 minutes in total.