JUICY ROTISSERIE CHICKEN

SERVES 4-6 PREPARATION: 20 MINUTES STANDING: 60 MINUTES COOKING: ABOUT 60 MINUTES

The secret to a juicy rotisserie chicken is to leave the chicken in a brining liquid for an hour beforehand. This ensures the chicken is flavoursome and doesn’t dry out.

BRINING LIQUID

➧ 1 litre (4c) water

➧ 60ml (¼c) coarse salt

➧ 60ml (¼c) light brown sugar

➧ 1 onion, cut into quarters

➧ 4 garlic cloves, bruised

➧ 2 bay leaves (optional)

➧ 1 chilli (optional)

➧ freshly ground pepper

CHICKEN

➧ 1 medium chicken

➧ 1 small onion, halved

➧ oil for rubbing

➧ 30ml (2T) chicken spice

➧ juice of 1 lemon

TO SERVE

➧ 150g baby spinach

➧ cooked butternut, sliced

➧ lemon wedges

➧ salad dressing of your choice

Keep the air fryer’s rotisserie equipment handy. If your fryer doesn’t have a rotisserie function, just grease the basket well with nonstick spray. Keep some kitchen twine handy.

1 Brining liquid Mix all the ingredients in a large mixing bowl. Stir until the sugar and the salt has dissolved.

2 Chicken Put the chicken in the brining liquid, making sure it’s completely covered.

Add more water if necessary. Put the dish with the chicken in the fridge for at least an hour.

3 Remove the chicken from the brining liquid and lightly pat dry with paper towel. Stuff the onion into the chicken’s cavity. Brush oil all over the chicken, then season generously with the spice.

4 Preheat the air fryer for 2-3 minutes to 200°C.

5 On a spit Secure the chicken on the roasting spit and tie down with kitchen twine.

Tie the wings and drumsticks securely to the chicken’s body. Place it in the air fryer.

Without a spit

Put the chicken in the air fryer’s basket with the breast facing upward.

6 Fry the chicken for 5 minutes, then drizzle the lemon juice over. Turn the heat down to 170°C and fry for another 45 minutes or until the chicken is tender and cooked.

7 To serve Carefully remove the chicken from the rotisserie spit and cut into portions.

8 Lightly mix the spinach and butternut slices and spread out on a large plate or salad platter. Arrange the chicken portions on top of the salad and serve with your dressing of choice.