Mix a herb butter with butter, parsley, salt, pepper, thyme, and grated garlic.

Loosen the chicken skin with fingers right at the neck, create a pocket and distribute the butter mixture with your fingers under the skin.

Rub the chicken with salt and pepper both inside and outside.

Place a 1/4 lemon inside the chicken before setting the chicken on the rotisserie and putting it on the grill.

Set the grill to about 175-200 degrees Celsius (347-392 degrees Fahrenheit) for 45-60 minutes over indirect heat.

Remove the chicken from the grill and cut it into four pieces.

Boil the potatoes in salted water until tender.

Drain the water and let the potatoes cool.

Mix sour milk, mayonnaise, and mustard together and season with salt, pepper, curry, and lemon juice.

Cut the potatoes into smaller pieces and fold them into the dressing.

Chill the potato salad until serving and let it sit for at least 15 minutes.

30 minutes before the meat is done, place the corn on the grill.

Keep the husks on and turn them every 5 minutes so they get a good charred crust on the husks.

After about 25 minutes, remove them from the grill and "shuck" them free from the husks and silks.

Cut them in half and let them cool for a few minutes before serving.

Serve everything together and enjoy.