Rosemary-lemon beer can chicken

This is entirely cooked on the BBQ. It could be cooked in the oven but we have no clue of temperatures or anything...

Put small slits in the skin of the chicken and push rosemary sprigs under the skin.

Empty out (or drink) about a 1/4 of the beer. Add 1/2 poultry herbs and some rosemary to the beer can and then top off with some wayer. Set aside.

Juice 2 lemons and mix lemon juice with EVOO. Rub the chicken all over with this mixture.

Put the rest of the poultry herbs and the 1/2 a juiced lemon in the chicken cavity.

When the coals are ready - (we have a big grill so we use 2 chimneys to prepare the coals), put the beer can in the center of the grill and literally sit the chicken on it - yes - put the beer can up the chickens bottom.

Close the lid of the grill and wait until the internal temperature is > 82 or the wings and legs are easily pulled off the bird. The skin will be very crispy and browned.

Be super careful getting the bird off the grill - it is totally tricky. One of us uses 2 forks to secure the bird while the other wearing a really good oven glove pulls out the beer can.

Let the bird rest for about 10 minutes -

I cannot even begin to explain how yummy this is!