Rotisserie chicken

grilled chicken with vegetables
  •  Download PDF

Marinade

Procedure
4 tbsp olive oil
2 tsp salt
1 tsp paprika powder
1 tsp Dijon mustard
1 clove of garlic, crushed
Some pepper

Vegetables

Procedure
3 shallots
2 red peppers
1 courgette
1 bulb of garlic
Some salt
Some olive oil

Chicken

Procedure
1 chicken (about 1.3 kg)
1 unwaxed lemon, peel
3 sprigs of rosemary
3 sprigs of thyme
2 cloves of garlic

Marinade

Procedure
Mix all the ingredients together in a bowl.

Vegetables

Procedure
Cut the shallots into wedges. Cut the red peppers in quarter lengthways and remove the seeds. Cut the courgette into thick slices. Cut the garlic in half crosswise.
Put the vegetables in a porcelain dish, season with salt and drizzle with olive oil.

Chicken

Procedure
Put the lemon, rosemary, thyme and garlic inside the chicken cavity. Truss the chicken legs together with kitchen string.
Rub the marinade over the chicken, fix the meat on the prepared rotisserie spit and secure with the fork.

Cooking

Procedure
Put the rotisserie spit with frame in the top and the vegetables in the porcelain dish on a baking tray in the bottom shelf position.
Cook at grill setting 4 (very high) for 1 hour.

Serving

Procedure
Cut up the chicken and serve with the vegetables.

Cooking steps

Procedure
Grill level 4 for 1 Hrs

Tips

The chicken is done when the juices that come out of it are clear.

  • Rotisserie spit
  • 2-litre porcelain dish
  • Baking tray
  • Kitchen string
Shopping list
Quantity Ingredient
1 unwaxed lemon
4 tbsp olive oil
1 tsp Dijon mustard
3 sprigs of rosemary
2 tsp salt
Some olive oil
1 chicken (about 1.3 kg)
2 red peppers
1 tsp paprika powder
1 clove of garlic
3 sprigs of thyme
Some pepper
1 courgette
Some salt
2 cloves of garlic
3 shallots
1 bulb of garlic

Customer reviews

There are no customer reviews yet. Be the first to submit a review.