Ricko’s Spun Lemon Pepper Chicken with Tallow Fried Potatoes and Adonis Sauce

Prepare the Chicken:

Spray the OZ Braai Spin Basket with oil to prevent the chicken from sticking. Generously season the Maryland chicken pieces with OZ Braai Awesome Spice Lemon & Herb. Place the seasoned chicken in the spin basket.

"Any meat that rotates in its own fat and juices will be special." - Ricko from Australia ReDiscovered

Attach the spin basket to the OZ Braai Rotisserie. Cook over Gidgee Charcoal for 45 minutes to 1 hour, or until cooked through and golden brown. Once cooked, remove the chicken from the rotisserie and rest for about 5 minutes before serving.

Make the Tallow-Fried Potatoes:

While the chicken is on the rotisserie, peel and cut the potatoes into quarters for quicker cooking. Par-boil the quartered potatoes in salt-seasoned water in a cast iron pot until tender but not falling apart. Drain the water and add the potatoes back to the cast iron pot. Add a generous helping of beef tallow (don't be shy – grass-fed or Wagyu is great).

"Tallow is the healthiest and tastiest way to fry." - Australia ReDiscovered

Place the cast iron pot over lower heat or fewer coals, as cast iron retains heat very well. Fry until golden brown and crispy.

Prepare the Adonis Sauce:

While the potatoes are frying, start the Adonis sauce. Using the OZ Braai Chef knife, finely chop the fresh parsley, chives, and dill. Add them to a bowl. Add the zest of half a lemon, 1 finely chopped garlic clove, and the finely chopped onion to the bowl. Mix in the good quality sour cream and stir until well combined. Season with salt and pepper to taste.

Serve:

Serve the rested Rotisserie Maryland Chicken alongside the hot Tallow Fried Potatoes and a generous dollop of Adonis Sauce.