Mediterranean Chicken - Britannia RANGE COOKERS Instruction Manual

MEDITERRANEAN CHICKEN

Serves: 4
Preparation time: 10 minutes
Cooking time: 1 hour plus 15 minutes resting
1 medium sized (1.5 kg) fresh chicken
A handful of fresh thyme
4 sprigs fresh rosemary
4 large cloves garlic
1 lemon, quartered
Olive oil
Sea salt and freshly ground black pepper
Preheat the small oven using the grill function to 200˚C.

Place the chicken on a chopping board. Bruise the thyme, rosemary and garlic and push into the cavity of the chicken

with the lemon. Rub generously with olive oil and season well with sea salt and pepper.
Place the first fork onto the rotisserie spit and fix firmly.

Push the spit into the cavity of the chicken, pushing the fork evenly and firmly into the chicken, aiming for the bone

area under the breast.
Position the second fork on the spit and push well into the chicken below the thighs, secure into position.

It is important that the chicken is evenly balanced and firmly fixed on the spit to ensure the smooth running of the

rotisserie motor.
Turn the grill off. Place the enamel oven tray on the bottom shelf runner to catch the chicken juices and fat. Position

the rotisserie rack on the correct shelf and using the handle provided, push the spit end firmly into the motor coupling
situated at the rear of the oven.
Turn the grill back on and cook for 1 hour. Always check that the chicken is thoroughly cooked before serving. The

juices should run clear when the chicken is pierced between the leg and breast.
Remove from the oven and allow to rest for 15 minutes. The chicken is now ready to carve, or if preferred, cut into

quarters using poultry shears.
ROTISSERIE 200˚C
29