At least a day before roasting, remove the neck from the chicken and pat dry with paper towels. Season inside and out with Lemon Thyme Juicy Bird Brine Blend. Refrigerate uncovered for at least 24 hours. Use butchers twine to tie the chicken’s drumsticks together.

Heat a gas or charcoal grill for medium indirect heat (about 375 degrees F). Roast the chicken for 45 minutes to 1 hour or until the chicken reaches about 160 degrees F. Rest the bird for 10 to 15 minutes or until it reaches 165 degrees F. While the chicken roasts, char the lemons over direct heat for 3 to 5 minutes.

Serve the chicken with the lemons for squeezing.