Rotisserie chicken with warm salad

Method

1. Chop coriander, flat leaf parsley and watercress and place into a bowl with salt, zest, juice and olive oil.
2. Truss your chicken (you can find a video with easy instructions on the internet) with butchers twine and place into a dish. Pour over marinade and roll chicken through it several times. Cover and chill for 2 hours.
3. Preheat BBQ to 180°C.
4. Prepare rotisserie as manufactures instructions. Place a piece of tin foil under the chicken on the BBQ to catch the drips. Alternatively if you do not have a rotisserie you can grab a can of beer, open it and place chicken over it, so it is standing up. Cook chicken for approximately 1-½ hours until juices run clear.
5. Take off BBQ and rest for 15 minutes.
6. While chicken is resting, take a large frying pan and pour in a little olive oil and heat.
7. Place spinach and silverbeet into the pan and cook, stirring for two minutes. Transfer to a serving bowl and add bacon, carrots, fresh herbs, pinch of salt and lemon juice. Mix through and lightly drizzle with raspberry vinegar.
8. Cut up chicken and serve.