Rub the inside of the chicken with the juice of the lemons and a little salt.
Now rub the outside of the chicken with a little condensed milk and then season with the spice mixture. Place in the refrigerator for 2-3 hours.
Place the chicken on the poultry holder, if you like you can fill the container with beer or wine.
Grill at about 170-190 degrees for about 45-50 minutes, the last about 10-15 minutes core temperatureobserve the grill on full power to get a nice crispy skin.
Cut the vegetables (except the garlic) into equal sized pieces and lightly salt and sugar them.
Grill the vegetables either on a cast iron plate or on the grill and then season with the herbs, garlic and a little oil and keep warm or grill in a poultry holder.
Make a creamy custard with all the ingredients (except oil). At the end drizzle a little oil on top.