Ingredients for the Garlic Butter:

• 1/2 Cup softened butter
• 2 Garlic cloves, crushed
• Thyme sprigs
• Mix together the above ingredients and set aside.

Ingredients for the Marinade:

• 1 Whole chicken, skin attached
• 1 Tsp cayenne pepper
• 1 Tsp smoked paprika
• 1 Tsp ground black pepper
• 1 Tsp white pepper powder
• 1 Tsp onion powder
• 1 Tsp garlic powder
• 1 Tsp maple syrup
• Zest of half a lemon plus juice
• Thyme sprigs
• Salt to taste
• Drizzle of olive oil
• 1/2 Lemon
• 1/2 Onion
• Mix all the ingredients together to form a paste.

Tsp = Teaspoon
Tbsp = Tablespoon

Directions:

1. Gently separate the skin from the chicken to form a pocket and add butter between the chicken and the skin, being careful not to tear the skin. Generously baste the chicken coating each side with the marinade.
2. Add lemon, onion and thyme sprigs to the inside of the chicken and set aside to marinate, roughly 10 minutes.
3. Begin by lighting your CobbleStone and allow to burn till the smoking has stopped. Add the burning CobbleStone to the COBB Cooker, place the Griddle+ on top and then add the Dome Extension and dome, to preheat.
4. Skewer the chicken on either side and secure over the Dome Extension.
5. Add a packed of roasting potatoes onto the Griddle+and place the COBB Dome on top.
6. Switch on the motorised rotator and allow to cook for 45 minutes
7. Once cooked remove the potatoes and the Griddle+ and allow the chicken to cook over the flaming CobbleStonefor a further 45 minutes. This will ensure that the skin becomes crispy and charred.
8. Once cooked remove from the heat and allow to rest before carving.
9. Serve with potatoes, garlic bread and summer salad.