Roast chicken on the coals

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SERVES 6-8

• 1 large chicken
• 30ml traditional braai mix spice
• 2 quartered lemons
• A handful of bay leaves
• 30ml olive oil

1. Season the chicken with the braai mix. Fill the cavity with lemons and bay leaves. Tie the legs together with kitchen string.
2. Rub the chicken with olive oil.
3. Move the braai coals to the side.
4. Braai the chicken on the grill next to the coals, with the lid closed but the air vents open.
5. Braai for 20 minutes at a time with the breast side up. With the legs facing the coals, turn the chicken around (not over) so that the wings are towards the coals. Turn the chicken every 20 minutes for about one hour and 20 minutes until cooked.
6. Test if the chicken is cooked by piercing the thickest part of the leg. If clear juices run out, it is cooked.