This is the simplest of Rotisserie recipes – nothing more than chicken, oil and salt. Plus some optional herbs or herb butter, if you’re so inclined. That simplicity means you owe it yourself to buy the best quality birds you can: high welfare chickens with flavoursome meat and good fat coverage. Cook to temperature not time to avoid the twin perils of either inedibly undercooked or sadly dried-out meat. Join the revolution.

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