Clean the cavity of the chicken and remove the skin.

. Wash and dry the chicken with a clean kitchen towel.

. Keep the chicken in a large basin that holds the chicken and then make incisions on the thighs and breast.

. Marinate the chicken with lemon juice and salt and keep it for about 15 minutes.

. Then marinate the chicken in side out, specially the cavity too, with all the other ingredients and keep it overnight or for at least 12 hours.

. Then tie the legs with a twine and cover the foot of the chicken with aluminium foil, so that the bones do not get burnt.

. With the Rotisserie equipment’s of your oven ( mine was a long rod with two sharp forks with screws for holding the chicken in place, place your chicken for the roll.

. Then set the oven to rotisserie mode and place the chicken in a pre- heated oven and then let it roast for about 1 to 1.5 hours or till the chicken is crisp on the skin and tender in.

. Apply oil or butter occasionally, if required to maintain the moisture of the chicken.

. Serve the chicken hot along with pita bread, nan, Rumali roti or Chapatti (flat Indian bread) and a wonderful bowl of salads.

. It was such a pleasure to see my family enjoy the whole meal.