Set the grill to 375°F / 191°C. Close the lid and preheat for 15 minutes so the grates and cooking chamber heat evenly.

Pat the chicken completely dry with paper towels. Rub it with olive oil, then season the outside and cavity with your favorite Chicken Rub. Place the lemon halves and rosemary inside the cavity.

Place the chicken breast-side up directly on the grill grates. Insert a probe into the thickest part of the breast without touching bone. Close the lid and cook until the breast reaches 160°F / 71°C, about 60–75 minutes.

Transfer the chicken to a board and rest for 15–20 minutes. The internal temperature should rise to 165°F / 74°C. Carve and serve with the grilled lemon squeezed over the top.

Cook’s tip: Temperature is the most reliable doneness guide. Check both the breast and the thickest part of the thigh before resting.