Ingredients:
- 1 - 1.3kg whole chicken
- 1 lemon, cut into ¼’s
- 1 tbsp olive oil
- 1 tbsp dried oregano
- Salt and pepper
Let's make it:
Step 1:
Place the chicken onto a dinner size plate. Cut 2 lengths of kitchen string to pass underneath the bottom of the chicken width ways at one end, securing on top in a knot. Repeat at the other end of the chicken so that the legs and wings are secure. Insert the rod lengthways through the carcass of the chicken and secure at both ends with the forks.
Step 2:
Push the lemon pieces into the cavity of the chicken, brush all over with the oil. Dust with the oregano and seasoning.
Step 3:
Select ROTISSERIE and TIME to 60 minutes, pre heat.
Step 4:
Ensure the drip tray is inserted on the bottom of the oven to catch any fatty residue from the chicken.
Step 5:
Carefully place the rotisserie spit into the hot oven.
Step 6:
Once the cooking time has finished, allow the chicken to rest in the hot oven for a further 5 minutes before carefully removing.
Step 7:
Remove the Rotisserie spit and string from the chicken before carving.