Lemon Thyme Rotisserie Chicken with Chive & Goats Cheese Mashed Potatoes

1. At least a few hours before you are ready to cook, combine some of the zest and juice of a lemon with softened butter, stripped thyme leaves, and minced garlic. Take half of the butter mixture and carefully slide it under the skin of the chicken. Season the cavity and outside of the chicken thoroughly with salt. Place the chicken onto a rack over a baking sheet and allow the chicken to dry in the fridge for a few hours, up to 2 days. This will greatly improve the texture of the skin and flavor of the meat. Use less salt if you have used salted butter.
2. Preheat the rear burner to 375°F (191°C).
3. When the grill is ready, stuff the cavity of the bird with the remaining cloves of garlic, smashed, lemon slices, and a few sprigs of thyme. Fix the chicken on the rotisserie spit rod and balance.
4. Place the spit rod with the chicken onto the barbecue, adjusting the position as needed. Place a drip tray with water or stock below the chicken. Close the lid and allow the chicken to roast.
5. Melt and then brush the outside of the chicken with the remaining lemon-thyme butter mixture, every 15 minutes, once you have it secured and turning properly on the grill.
6. After about 45 minutes to 1 hour, use an instant-read thermometer to double-check the internal temperature. You are looking for around 155 to 160°F (68 to 71°C) in the breast and 170°F in the thigh. Remove the chicken from the grill and allow it to rest for at least 10 minutes before slicing.
7. While the chicken is roasting, wash and peel the potatoes. Cut them into bite-sized chunks and boil them for at least 10 minutes or until a fork meets no resistance when inserted and the potato slides right off.
8. Drain the potatoes and mash them with the goat’s cheese, butter, and chives. Season with salt and pepper to taste. Place the potatoes into a heat-safe dish and place them onto the barbecue to keep warm while the chicken finishes cooking.
9. When the chicken is done and resting, use 3 tbsp. butter (add the last of the lemon thyme butter if there is any left) and 3 tbsp. flour, plus the pan drippings to make a light gravy. Add chicken stock a little at a time, whisking between additions until you have your ideal gravy consistency.
10. Top the hot mashed potatoes with fresh chives and some lemon zest. Top the carved chicken with the remaining lemon zest and serve with your favorite seasonal vegetables. Pair this with a light Chardonnay or Sauvignon Blanc. To pair with beer, try this Lemon Thyme Chicken with an amber ale or lager.

Lemon Thyme Rotisserie Chicken with Chive and Goats Cheese Mashed Potatoes is perfect for any occasion. The citrusy lemon with the chicken is fresh and bright, a nice and uplifting change from the savory roast flavors you are used to. Add to that the tangy zip of the mashed potatoes and you will find yourself with a rotisserie barbecue meal ideal for springtime. What seasonings do you use that completely change your favorite meals? Share your best seasoning-swap BBQ recipes and photos on our social pages like Facebook and Tiktok, using the hashtags #NapoleonEats and #NapoleonGrills.

Happy Grilling!