Ingredients
- 2 Whole chicken (1.5kg each)
- 7 Potatoes
- Paprika
- Chilli flakes
- Garlic powder
- Onion flakes (powder)
- Salt to taste
- Extra Virgin Olive Oil
- Salt
- Freshly ground black pepper to taste
- Lemon (optional)
Method
Step 1
Set the BBQ up for rotisserie cooking at 400 degrees Fahrenheit or 200 degrees Celsius. This should take around 5-10 minutes depending on outdoor temperature.
Step 2
Wash potatoes and pat dry. Slice approximately 6-8 slices ¾ down into each potato, brush extra virgin olive oil onto each potato and sprinkle oregano, garlic, paprika, salt and pepper.
Step 3
Place potatoes onto the top grill to start cooking.
Step 4
Marinate chickens with dry spices (salt, pepper, paprika, onion flakes, garlic powder, oregano and chilli flakes). Lastly, paste some extra virgin olive oil over the chicken to give the chickens the extra flavour olive oil brings to any meal.
Step 5
Place chickens on the barbecue tray with the breast facing upwards. Close the lid and let the chickens cook for 30 minutes and do not open. Rotate the chicken so the breast is facings downwards and close the lid. Let it cook for another 30 minutes. At this point in time the internal temperature of each chicken should be around 60 degrees Celsius or 120 degrees Fahrenheit.
Turn chickens over again so the breast is facing upwards and cook for another 30-40 minutes.
Step 6
Remove chickens when they reach 70 degrees Celsius or 140 degrees Fahrenheit. Let the chicken rest for about five minutes.
Move cooked chicken and potatoes to serving tray and enjoy.
Alternative serving: Chicken can be cut into 4,6 or 8 pieces into a serving platter and served with potatoes and squeezed fresh lemon.