Greek cuisine · Meat & Kebab

Kotopoulo tis Souvlas

Whole chicken cooked on a rotisserie spit with lemon and oregano, crisp outside and juicy inside.

Ingredients · for 4 servings

• 1 chicken (approx. 1.4 kg)
• 3 lemons
• 6 cloves garlic
• 2 tbsp dried oregano
• 1 tsp paprika (sweet)
• 100 ml olive oil
• 1 tsp coarse sea salt
• salt, pepper

Instructions

1. Mix the juice of two lemons with the finely grated garlic, oregano, paprika, pepper and 80 ml olive oil, and rub the chicken with it inside and out; marinate covered in the fridge for at least 4 hrs, ideally overnight.
2. Take the chicken out of the cold 45 min before cooking, pat dry and only now rub with the coarse sea salt so the skin gets crisp.
3. Halve the third lemon, tuck it into the cavity and tie the legs and wings close to the body so nothing flops around on the spit.
4. Skewer the chicken centered on the rotisserie spit, secure firmly with the forks and let it turn over medium, indirect embers for 75–85 min.
5. In the last 20 min, brush repeatedly with the remaining olive oil, until the skin is deep brown and glossy and the juices run clear at the thigh joint.
6. Remove the chicken from the spit, let rest for 10 min, carve and serve with lemon wedges and the roasting juices.