POULET ROTI


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!

Ingredients:

  • 1-2 raw whole chickens

  • Spices of your choice – we used turmeric, smoked paprika, oregano and black pepper

  • Olive oil

  • Mixed vegetables to roast underneath the cooking meat

Method:

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.


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