Rotisserie chicken with warm silverbeet salad

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.

Serves 1

Ingredients

For Chicken

• 1 free range chicken (we use Turks)
• ¼ each cup of fresh coriander, flat leaf parsley, watercress
• pinch of salt
• zest of 2 lemons
• juice of ½ lemon
• 2 tablespoons olive oil
• butchers twine

For Salad

• 6 good sized silverbeet leaves, sliced
• 4 good sized spinach leaves, sliced
• ¼ 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 ¼ lemon
• ½ cup of roughly grated parmesan cheese
• salt
• olive oil

METHOD

Chop coriander, flat leaf parsley and watercress and place into a bowl with salt, zest, juice and olive oil.

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.

Preheat BBQ to 180°C.

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.

Take of BBQ and rest for 15 minutes

While chicken is resting, take a large frying pan and pour in a little olive oil and heat.

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.

Cut up chicken and serve.

This recipe goes great with tinfoil wrapped potatoes and a vibrant glass of New Zealand Sauvignon Blanc.

TIP

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

Recipe and image kindly contributed by Castle Rock Café