The chicken is brushed with butter, salt, and pepper.

Pour beer, cider, broth, or other into the cavity in the middle of the chicken holder and place the chicken on top.

The liquid keeps the chicken moist, and it should cook for about 1 hour on the grill at medium-high heat.

Let it rest for 10 minutes before carving and serving.

Start by mixing a dressing of oil, balsamic vinegar, honey, and salt and pepper.

Let it sit for 5-10 minutes.

Chop the red cabbage into smaller pieces.

Peel the orange and cut it into segments.

Remove the seeds from the pomegranate.

Mix the salad and pour the dressing over in a larger dish.

Sprinkle the feta, almonds, and peanuts on top just before serving.

Cut the toast bread in halves and sprinkle with grated cheese, salt, pepper, and oregano.

Bake them for 7-12 minutes at 200 degrees Celsius (392 degrees Fahrenheit) forced air, making sure the cheese turns golden without burning.