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Roasted Perfection: Vertical Spit Chicken with Flavourful Vegetables

by | Jun 20, 2023 | Vertical Spit | 0 comments

CAM Products | Nou Braai Ons | Flat Pack BBQ | Custom Outdoor products | Vertical Spit

Ingredients:

  • 1 whole chicken (approximately 2kg)
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons paprika
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 1 large onion, cut into wedges
  • 2 large carrots, peeled and cut into chunks
  • 2 large potatoes, peeled and cut into chunks

Instructions:

  1. Prepare the chicken: Rinse the whole chicken under cold water and pat it dry with paper towels.
  2. In a small bowl, combine the olive oil, lemon juice, paprika, ground coriander, ground cumin, garlic powder, onion powder, salt, and black pepper. Mix well to create a marinade.
  3. Rub the marinade all over the chicken, making sure to get it into the nooks and crannies. Let the chicken marinate for at least 2 hours or overnight in the refrigerator for better flavor.
  4. Preheat your stainless steel vertical spit. Make sure the skewer is securely in place.
  5. Thread the chicken onto the spit, making sure it’s centered and balanced. Secure it tightly with prongs or clamps provided with the vertical spit.
  6. Place the onion wedges, carrot chunks, and potato chunks in a bowl. Drizzle with olive oil and season with salt and pepper. Toss to coat the vegetables evenly.
  7. Place the seasoned vegetables in the bottom built-in tray / basket.
  8. Place the chicken on the vertical spit over the heat source, making sure it’s securely locked in place.
  9. Position the tray or basket with the vegetables underneath the chicken, so they cook in the flavorful drippings.
  10. Start rotating the spit slowly, allowing the chicken to cook evenly on all sides. Cook the chicken at a moderate heat for about 1.5 to 2 hours or until the internal temperature reaches 165°F (75°C). Cooking time may vary, so use a meat thermometer to ensure it’s fully cooked.
  11. During the cooking process, periodically baste the chicken with any remaining marinade or the juices that collect in the drip tray. This will help keep the chicken moist and flavorful.
  12. When the chicken is done, carefully remove it from the vertical spit and let it rest for a few minutes before carving.
  13. Serve the succulent roasted chicken with the cooked vegetables on the side.

Enjoy your South African-style whole chicken and vegetable feast cooked on a stainless steel vertical spit!