Rotisserie Chicken with Roasted Tomatoes and Olives

This is the kind of recipe that looks far more impressive than the effort it takes. A whole chicken slowly turning on the rotisserie, basted in its own juices, while cherry tomatoes, olives, lemon and spring onions roast in the dripping pan beneath — absorbing all that gorgeous rendered fat and chicken flavour. It works brilliantly as an easy weeknight dinner, but it's also relaxed enough to put in front of guests without any stress. If you don't have a rotisserie attachment, indirect heat works just as well.

Ingredients

• 1 whole chicken, approximately 1.5–2kg
• 2 tsp dried oregano
• 1 tsp garlic powder
• 1 tsp flaky sea salt
• ½ tsp freshly ground black pepper
• 2 tbsp olive oil
• 300g cherry tomatoes
• 100g pitted olives (black or green, or a mix)
• 1 lemon, sliced into rounds
• 4 spring onions, trimmed and halved
• Extra salt and pepper to season the vegetables

Method

1. Remove the chicken from the fridge about 30 minutes before cooking to take the chill off. Pat it dry thoroughly with kitchen paper — the drier the skin, the crispier it'll get.
2. Mix the oregano, garlic powder, salt and pepper together, then rub the chicken all over with olive oil before pressing the spice mix into the skin. Get it under the breast skin if you can — a little effort here pays off in flavour.
3. Truss the chicken tightly with butcher's twine so the wings and legs are tucked close to the body. This helps it rotate evenly and prevents the limbs from burning before the breast is done.
4. Thread the chicken onto your rotisserie spit, securing it firmly with the forks. Make sure it's balanced — an uneven load will stress the motor and cause uneven cooking.
5. Set up your grill or BBQ for rotisserie cooking. You want an indirect medium heat — aim for around 190°C in the cooking chamber. Place a drip tray beneath the chicken.
6. Toss the cherry tomatoes, olives, lemon slices and spring onions with a splash of olive oil, season well, and spread them in the drip tray under the rotating bird. As the chicken cooks, the fat and juices will drip down and mingle with the vegetables — this is where the magic happens.
7. Cook for approximately 1 hour 20 minutes to 1 hour 40 minutes for a 1.5kg bird, or up to 1 hour 50 minutes for a 2kg chicken. The chicken is ready when it reads 75°C at the thickest part of the thigh (not touching the bone).
8. Remove the chicken from the spit and rest it for 10–15 minutes, loosely tented with aluminium foil. Give the tomato and olive mixture a stir — it should be jammy and deeply savoury.
9. Carve the chicken and serve with the roasted tomatoes and olives spooned over the top, with the pan juices drizzled over everything.

Originally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.