My tip: don& #39;t stuff the chicken. Butterfly it. Cook it flat (like a Nandos chicken). It cooks quicker, has crispy skin all round and if you& #39;ve seasoned it well enough, the juices will flavour the meat that& #39;s on the bottom and keep it moist. https://abs.twimg.com/emoji/v2/... draggable="false" alt="😉" title="Zwinkerndes Gesicht" aria-label="Emoji: Zwinkerndes Gesicht">

Only time I cook a whole chicken without butterflying it is for pictures or specific things like Xmas lunch where people will be carving it for a table and want that look of a whole bird.

Unless your oven has a rotisserie option but that& #39;s another topic.

To butterfly a chicken you take really strong kitchen scissors and cut down the back bone of the chicken. You can do it with a strong knife as well but people tend to make a mess of that, kitchen scissors are best.

Makes it easier to season the chicken as well. https://abs.twimg.com/emoji/v2/... draggable="false" alt="👇🏾" title="Rückhand Zeigefinger nach unten (durchschnittlich dunkler Hautton)" aria-label="Emoji: Rückhand Zeigefinger nach unten (durchschnittlich dunkler Hautton)">https://abs.twimg.com/emoji/v2/... draggable="false" alt="👇🏾" title="Rückhand Zeigefinger nach unten (durchschnittlich dunkler Hautton)" aria-label="Emoji: Rückhand Zeigefinger nach unten (durchschnittlich dunkler Hautton)">

Someone asked me what a rotisserie is. It& #39;s the rotating mechanism that keeps the chicken or meat you& #39;re cooking constantly moving and therefore receiving constant & even heat. A spit braai is a large rotisserie. Fancy top level ovens have them built in these days.