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.
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Tip – We purchased our rotisserie for a very reasonable price at the Warehouse in Whitianga.
Recipe and image kindly contributed by Castle Rock Café.
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
- 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 off 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.
