Whole Chicken Ember-Roasted with Rosemary and Lemon

Remove the chicken from refrigeration 30 minutes before cooking to take the chill off the meat. Pat the entire bird completely dry with paper towels — moisture is the enemy of char.

Season aggressively inside the cavity and all over the skin with salt and black pepper. Do not be timid here; the fire will intensify the seasoning as it cooks.

Halve one lemon and place both halves inside the cavity along with 3 garlic cloves and 2 rosemary sprigs. This steam from within keeps the meat juicy.

Score the other lemon and rub it over the skin. Tuck the remaining rosemary and garlic cloves under the wings and around the thighs.

Build a medium-hot coal bed in your grill or asador, approximately 350-400°F ambient heat. Let the wood burn down to glowing embers with minimal flame. The fire should feel comfortable on your outstretched hand for about 4 seconds.

Place a cast-iron skillet or heavy roasting pan near the coals to act as a heat buffer and drip tray. Add chicken broth to the pan.

Set the chicken breast-side up directly on the cast iron or on a rack above the coals. Rotate the bird every 15-20 minutes to ensure even cooking on all sides.

Baste generously with olive oil every 20 minutes, collecting drippings from the pan. Watch for flare-ups from rendered fat — move the bird to cooler spots if flames lick up.

Roast until the internal temperature reads 165°F at the thickest part of the thigh, approximately 60-90 minutes depending on ember intensity. The skin should be deeply blistered and mahogany-colored.

Transfer the chicken to a cutting board and tent loosely with foil. Rest for 10 minutes — this allows juices to redistribute and the skin to set.

Squeeze the roasted lemon halves over the carved meat. Drizzle with a final pour of olive oil and flake with remaining rosemary leaves. Serve immediately.