Prepare the Chicken: First, remove the chicken from its packaging. Take out any giblets from the cavity and set them aside for making stock later if you wish. Pat the entire chicken, inside and out, thoroughly dry with paper towels. This step is absolutely crucial for crispy skin, so don't rush it.

Make the Dry Rub: In a small bowl, combine the coarse sea salt, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, and dried thyme. Mix well until everything is evenly distributed.

Apply the Rub: Place the chicken on a large tray or baking sheet. Sprinkle the dry rub all over the outside of the chicken, making sure to cover it completely. Gently lift the skin over the breast and thighs and push some of the rub directly onto the meat underneath. This helps flavour the chicken more deeply.

The Dry Brine: Place the seasoned chicken, uncovered, on a rack set over a tray and refrigerate for at least 12 hours, or ideally up to 24 hours. This allows the salt to penetrate the meat and, importantly, dries out the skin.

Prepare for the Rotisserie: When you're ready to cook, remove the chicken from the fridge. Prick the lemon all over with a fork, then place it inside the chicken's cavity along with the crushed garlic cloves and fresh thyme sprigs.

Truss the Chicken: Truss the chicken tightly with butcher's twine to secure the legs and wings. This ensures the chicken is compact and will rotate evenly without any parts flopping around and burning. If you're unsure how to do this, there are great visual guides available from places like Serious Eats. Securely thread the chicken onto the rotisserie spit, ensuring it's centred and the forks are firmly in place.

Set Up for Cooking: Prepare your barbecue or oven for rotisserie cooking with indirect heat, aiming for a consistent temperature of around 175-180°C (160°C fan). Place a drip tray with a little water in it underneath the chicken to catch the drippings and prevent flare-ups. Brush the chicken all over with olive oil.

Cook the Chicken: Start the rotisserie motor and let the chicken cook for approximately 1 hour and 30 minutes, or until the juices run clear when a thigh is pierced. I find that a meat thermometer is the most reliable way to check for doneness. The internal temperature should reach 74°C at the thickest part of the thigh, as recommended by the Food Standards Agency (FSA).

Rest Before Carving: Carefully remove the hot spit from the cooker. Let the chicken rest on a cutting board, still on the spit if it's easier, for at least 15-20 minutes before carving. This allows the juices to redistribute throughout the meat, keeping it moist. It's tempting to carve straight away, but this rest is non-negotiable for a juicy chicken.