Yesterday I got out the battery-operated rotisserie for the summer. The chicken was dusted with Herbie’s Lebanese Baharat spice mix, which is has wonderful Middle Eastern flavours. The chicken was stuffed with half a lemon, 2 garlic cloves and a knob of butter. I put more butter under the breast skin.
I cooked it for about 90 minutes and checked the temperature with a probe along the way. During the cook I drizzled it with fresh lemon juice.
Towards the end I put some small, whole sweet potatoes on the grill in their skins.
Before serving the meal some time later, I reheated the chicken in the oven along with the halved sweet potatoes, pan-cooked red grapes, lemon slices, sliced chilli and parsley.
It was accompanied by this roast beetroot and blood orange salad. Overall very tasty, looked classy and a great start to the summer.
I could possibly have served some yoghurt with th chicken but it was pretty juicy and the grapes added moisture.