Rotisserie Spiced Chicken

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INGREDIENTS:

• 1 whole chicken, clean and wiped
• 1 tsp coriander seeds, crushed
• 3 tbsp melted butter
• 4 garlic cloves, crushed
• 1 tsp garlic powder 
• ½ tbsp smoked paprika
• ½ tbsp lemon and herb seasoning
• 1 ½ tsp pink Himalayan salt
• ¼ tsp turmeric
• 2 tbsp sambal olek (can substitute with 1 tsp tomato paste + 1 tsp green chili paste)
• 1 lemon ( ½ to stuff and ½ to juice over chicken)
• Avocado oil
• Salt & pepper (sprinkle on top)

METHOD: 

1. Clean and pat dry the bird fully with a paper towel. Using a pestle and mortar, crush coriander seeds roughly. 

1. Add in melted butter and garlic cloves and crush it using a pestle. Add in rest of the seasoning except avocado oil, and give it a mix. 

1. Stuff chicken cavity with ½ lemon and ½ garlic bulb. Spread the marinade over the bird and massage it in. Cover and let it marinate overnight or minimum of 2 hrs. 

1. Preheat oven to 425 F. In a roasting pan add in your vegetables at the bottom. 

1. Drizzle oil, salt and pepper to season the veggies. Give it a good mix and then place the bird on top. Bake for an 1hour minimum to 1 ½ hours (depends on the size of the bird), until its golden.