Brining the Chicken

• Clean the cavity of your chicken and wash it well.
• Place your chicken in a deep bowl or pot.
• Add salt and vinegar.
• Add enough cold water to submerge the chicken completely
• Make sure all the salt has dissolved. Keep the chicken in the fridge overnight or atleast 12 hours.
• After 12 hours, bring out the chicken and drain the brine. Rinse the chicken once and pat dry.
  

Chicken Marinade

• Dry roast coriander seeds, ajwayen and cumin seeds in a pan until coriander seeds turn slightly golden brown.
• Grind the spice mix coarsely. Add salt, black pepper powder and cardamom powder to the spice mix and mix well. This is your Sajji spice rub.
• In the same grinder, add lemon juice, green chilies and garlic ginger and blend well to form a paste.
• Mix only half of the spice mix with the chili paste to make a spicy paste.
• Coat the chicken with the spice paste well, covering the cavity and nooks and crannies.
• Let the cold chicken sit out marinated while it comes down to room temperature. (roughly about 15 to 20 mins)

Roasting The chicken

METHOD ONE - Rotisserie Chicken

• Truss the chicken with a thread or dental floss, trying its legs well and tucking the wings in.
• Secure the chicken to The rotisserie rod of your oven.
• Turn the oven on at 160 °C or 320 ° F and let the chicken cook for 40 to 50 mins or until the skin turns golden brown.

METHOD TWO - Oven Baked Sajji with skin

• Truss the chicken with a thread or dental floss, trying its legs well and tucking the wings in.
• Preheat the oven at 160 °C.
• Place chicken in a pan. And keep it in the middle rack of the oven.
• Bake for 20 mins on one side and then flip and bake for another 20 mins.
• CHICKEN WITHOUT SKIN
• Preheat the oven at 200 °C or 400 °F.
• Line a baking tray with parchment paper or spray with oil
• Place your chicken in the tray and cover with foil.
• Bake for 30 mins. Remove chicken sajji from the oven and remove foil. Coat the chicken with butter or ghee.
• Place chicken bake in oven with the top grill on. Bake for another 10 mins, flipping halfway through for even color.
• 
  To check if chicken is done, insert a cooking thermometer in the thigh of the chicken. It should read 165 to 175 ° C. Or you can also insert a knife in the partition between the thigh and breast, if clear juices ooze out, your chicken is done.
• Take the chicken out and let it rest for 10 to 15 mins before cutting in. Sprinkle the left over sajji spice mix and some lemon juice on top and serve.