Rotisserie Chicken

Put the peppercorns and salt in a mortar. Using a pestle, crush the peppercorns until coarsely ground. Add the lemon zest and garlic and grind until a paste forms. Add the thyme and crush until the leaves are barely pulverized and the fragrant oils are released.

Gently slide your fingers under the breast of the chicken to loosen the skin, being careful not to tear it. Rub some of the olive oil underneath the skin and the rest on the outside of the chicken. Repeat with the seasoning paste. Using kitchen twine, tie the wings behind the back and truss the legs together.

Place the chicken upright, with the legs pointing down, on the roasting rack of an electric rotisserie according to the manufacturer's instructions. Set the roasting rack inside the drip tray, then transfer to the rotisserie. Roast at 400°F according to the manufacturer's instructions until an instant-read thermometer inserted into the thickest part of the breast, away from the bone, registers 160°F and the thigh registers 170°F, about 55 minutes.

Remove the chicken from the rotisserie and lift it off the roasting rack. Place the chicken on a carving board, cover loosely with aluminum foil and let rest for 10 minutes. Carve the chicken, arrange on a warmed platter and serve immediately. Serves 4.