Preparation
30 minutes
Cooking time
1 hour
Portions
4
Marinade
4 tbsp olive oil
2 tsp salt
1 tsp paprika powder
1 tsp Dijon mustard
1 clove of garlic
crushed
Some pepper
Vegetables
3 shallots
2 red peppers
1 courgette
1 bulb of garlic
Some salt
Some olive oil
Chicken
1 chicken (about 1.3 kg)
1 unwaxed lemon
peel
3 sprigs of rosemary
3 sprigs of thyme
2 cloves of garlic
Marinade
Mix all the ingredients together in a bowl.
Vegetables
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
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
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
Cut up the chicken and serve with the vegetables.
Cooking steps
Grill level 4 for 1 Hrs
Tips
The chicken is done when the juices that come out of it are clear.
Additional information
Recipe number
B17
Created by
V-ZUG Ltd.
Created on
26/1/22