Rotisserie chicken with warm salad
Rotisserie chicken with warm silverbeet salad

Rotisserie chicken with warm salad

 
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Servings
4
Prep
120 min
Cook
120 min

Goes with a glass of NZ Sauvignon Blanc.

This is a great meal for those nice day light saving evenings, where you can watch the sun go down and enjoy the warmth of the evenings.

Tip – We purchased our rotisserie for a very reasonable price at the Warehouse in Whitianga.

Recipe and image kindly contributed by Castle Rock Café.

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Ingredients

  • 1 free range chicken (we use Turks)
  • 1/4 cup each of fresh coriander, flat leaf parsley, watercress
  • pinch of salt
  • zest of 2 lemons
  • juice of 1/2 lemon
  • 2 tablespoons olive oil
  • butchers twine
  • 6 good sized silverbeet leaves, sliced
  • 4 good sized spinach leaves, sliced
  • 1/4 cup sesame seeds lightly toasted
  • 5 bacon rashes cooked until crispy and roughly chopped
  • 2 carrots peeled into small pieces
  • raspberry vinegar (we use Castle Rock Café’s)
  • juice of 1/4 lemon
  • 1/2 cup roughly grated parmesan cheese
  • salt
  • olive oil

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.

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