This weekend, I decided to spin something truly succulent and flavourful, a delightful Rotisserie Chicken, filled with aromatic herbs, zesty lemon, and a splash of lager beer. The flavours meld together beautifully, giving the chicken a golden brown skin while keeping it juicy and tender inside.
See how simple it is to create this great-tasting dish below and don’t forget that you can always print it.
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Rotisserie Chicken
Ingredients
- 1 Chicken whole, about 3kgs.
- 1.5 kgs Small Potatoes whole, unpeeled
- 5 Medium White Onions peeled and halved
- 1 Lemon halved
- 500 ml Lager Beer
- 100 ml EVOO Extra Virgin Olive Oil
- 100 ml Lemon Juice
- 3 tbsp Dijon Mustard
- 2 tbsp Dry Thyme
- 1 tbsp Dry Oregano ground
- 1 tbsp Dry Coriander ground
- 1 tbsp Sea Salt
- 1 ½ tsp freshly ground Black Pepper
Instructions
- Turn on the rotisserie. Remove the chicken from the fridge at least 1 hour before cooking. Liberally salt and pepper the inside of the chicken and place in its cavity the cut lemon.
- Use an oven proof disposable roasting pan and spread the potatoes and onions, pour the beer along with some olive oil and place below the rotisserie.
- Make the marinade by mixing the oil with the lemon juice, mustard, thyme, oregano, coriander, salt and pepper.
- Place In the gas rotisserie and cook at medium/low indirect rear burner doe 3 hours while basting with the marinade every now and then, aiming for a nice golden brown skin with internal meat temperature of 85°C. At the same time make sure that the potatoes have enough juices to be cooked in.
