Set the EGG for indirect cooking with the convEGGtor at 400°F/204°C.

Rinse the chicken under cold water and blot dry with paper towels. Place the chicken in a roasting pan and season the neck and cavities with salt and pepper. Place two garlic cloves, half a lemon, and a sprig of rosemary in the main cavity. Place a third clove of garlic in the neck cavity.

Rub the chicken (focusing on the breast) with the cut side of the garlic, the other lemon half, and the butter or olive oil. Then season all of the bird with salt and pepper.

Truss the chicken, then place it breast side up in the pan. Add the garlic halves, lemon half, and rosemary with the cut side of the garlic and lemon facing the bird.

Place the chicken in the EGG and roast it until skin is golden brown and the meat is cooked thoroughly (about 1 1/4 hours) After 30 minutes, start basting the bird with the juices in the bottom of the pan.

Roast until the internal temperature of the bird is 165°F/73°C.

Lay a piece of aluminum foil over the breast if it begins to brown too much before the bird is fully cooked.

Transfer the chicken to a cutting board and let rest for 5 minutes.

Remove the trussing string, carve, and serve!