Spanish Style Rotisserie Chicken

Serves 6-8

Time 30 minutes plus marinating

Ingredients

2 x 900g chicken, cut into pieces 

Marinade 

10 garlic cloves, roughly chopped  

1 tbsp cumin

1 tbsp smoked paprika

Zest and juice of 1 lemon

1 bunch of coriander, finely chopped

3 springs spring onion, thinly sliced

1 lemon halved

Extra virgin olive oil 

Salt and pepper

To Serve

Coriander leaves, finely chopped

Chives, finely chopped

Red onion, mixed with pinch of salt and sumac

Method

Preheat the oven to 200°C, fan forced. 

Add all marinade ingredients to the chicken in a bowl. 

Mix to combine and ensure all the chicken is well coated. 

Allow it to marinade for 1-2 hours, ideally overnight in the fridge.

Place half a lemon on the spit, skewer all of the chicken pieces and tighten the hooks to secure. Thread through with 2 wooden skewers to ensure the chicken pieces rotate together. 

Place into the oven at rotisserie function for 30 minutes or until the chicken is golden brown.

Top with coriander, chives and red onion and serve.