This roasted chicken recipe is only limited by the spices in your cupboard or by your imagination. We had a family Sunday and decided to roast 2 chickens to test out our new rotisserie set up – this was so much fun and so delicious…definitely to be recommended. Except we had a minor disaster at the end as the chickens were so tenderised by the cooking process that one of them fell off the rotisserie stick and collapsed onto the vegetable bed!
1-2 raw whole chickens
Spices of your choice – we used turmeric, smoked paprika, oregano and black pepper
Mixed vegetables to roast underneath the cooking meat
Clean and cut up your desired vegetables and place them on a large baking tray lined with foil. Rub the chickens with a small amount of olive oil and spices and place on the rotisserie sticks. Heat in the oven on a rotisserie setting (if you have one) at 165 degrees celsius for about 1.5 hours. Cooking time will vary depending on your oven type and strength so don’t be in a hurry and just allow yourself the space to have it cooked through. Once cooked your whole meal is all ready to be served up and enjoyed with a side salad.