Westcoast COVID Roasted Chicken Recipe

• 5 tablespoons of olive oil (the good stuff), pepper, rock salt, Worcester Sauce 1 tbsp

• Dijon mustard 1 tbsp

• Rosemary from the garden 1 tbsp

• Apple cider vinegar 1 tbsp (this helps it stay mixed, until you can get it on the chicken)

• Baste the chicken in the mixture and put it on the rotisserie

50 min on a BBQ rotisserie – baste it to ensure the entire chicken is covered, save some mix to baste at least once more, preferably twice

Serve with roasted potatoes and Cauliflower covered in oil and Paprika, salt and pepper.

Cooking at home during COVID-19 I went back to an old recipe I have not done in many years. It is low maintenance so incredibly simple as long as you have a BBQ with a rotisserie. It came with the BBQ we bought and I rarely use it but this one method for cooking chicken was memorable. I think I originally found the recipe in the owner’s manual for the BBQ. Only a few ingredients and once it is turning you have almost an hour to do other things (like open a bottle of wine and write this blog entry).

The potatoes and cauliflower are just chopped, tossed in the oil mixture and laid on a cookie sheet in the oven for a little less time than the chicken cooks for (say 30min).

Serve with a nice Washington or Oregon Pinot Noir