Serves: 4

Ingredients

• 1.75 - 2kg (3.5 - 4lb) whole chicken
• Salt and freshly ground black pepper
• 2 tbsp olive oil
• 1 lemon, halved
• 3 rosemary sprigs

Prep Time: 10 minutes

Cook Time: 40 minutes

Method:

1. Take the chicken out of the fridge 30 minutes before cooking to allow it to come to room temperature.
2. Remove any giblets from the cavity and pat the chicken dry with a paper towel.
3. Drizzle the chicken all over with the olive oil and sprinkle generously with salt and pepper and massage into the chicken.
4. Stuff the cavity with the lemon quarters and the rosemary.
5. Tie the legs securely together with string.
6. Skewer the chicken through the cavity coming out at the head.
7. Lower across the Doori horizontally once the temperature gauge has reached the red zone and rest on the skewer notches.
8. Close the lid and cook for approximately 40 minutes until golden brown and slightly charred.
9. Leave to rest for 30 minutes before carving and serving with roasted vegetables.