Rotisserie Chicken And Baby Roasted Potatoes
From darmorrow 15 years agoIngredients
- 1 whole chicken about 5 pounds shopping list
- 1 Tbsp paprika shopping list
- 2 tsp garlic powder shopping list
- 2 tsp onion powder shopping list
- 2 tsp ground pepper shopping list
- 2 tsp dry mustard shopping list
- 1 tsp thyme shopping list
- 1 tsp cayenne pepper shopping list
- 1 tsp chili flakes shopping list
- 2 Tbsp brown sugar shopping list
- 1 Tbsp kosher salt shopping list
- 1 whole bulb of garlic, cut the tops off shopping list
- 1 whole lemon, quartered shopping list
- 2 sprigs of fresh thyme shopping list
- 3 slices (1/8") fresh ginger shopping list
- 1 cup of white wine shopping list
- 2 sprigs of fresh rosemary shopping list
- Baby roasted potatoes shopping list
- 15 baby potatoes, cut in half shopping list
- 2 Tbsp olive oil shopping list
- 2 Tbsp chopped fresh basil shopping list
- salt and pepper to taste shopping list
How to make it
- Wash and dry the chicken.
- In a bowl add paprika, garlic and onion powder, cayenne, dry mustard, thyme, brown sugar, salt and pepper.
- Mix well together. Separate the rub into two parts so that you can save what you don't use now.
- Coat the chicken on the outside with the rub.
- If you have anything left from the half of the rub you took, add some olive oil to make a thick paste.
- Eyeball what you think you're going to need - you can always make more.
- Now loosen the skin at the breasts and legs of the chicken. I find that the handle of a parfait spoon or any long thin handle gets in well between the skin and meat and doesn't break the skin.
- Now take the rub mixed with olive oil and rub it place it under the skin. Make sure you get the legs.
- Put the chicken on a plate or tray and wrap it tightly with saran wrap.
- Refrigerator 3 hours.
- Remove from frig. Place the garlic bulb, the fresh thyme, ginger and lemon into the cavity of the chicken.
- Truss the chicken using butcher's twine.
- Mount the chicken onto a rotisserie spit following the manufacturers directions.
- Preheat the grill to 220F/110C. Prefer for indirect heat.Turn the left burner off and place a drip pan to catch the drippings while the chicken rotates.
- Place the spit onto the BBQ and grill for 2 -2 1/2 hours or until juices run clear or thermometer in the thickest part of leg or breast reads 165F.
- Remove the chicken from the grill and place on baking sheet, removing spit.
- Tent the chicken with foil for 10 min.
- Carve and serve.
- Baby Roasted Potatoes
- Boil the potatoes for about 10 minutes on the stove. Drain and remove from pot.
- Toss the potatoes with the oil, herbs, salt and pepper.
- Place flesh side down on the grill and cook about 6-8 minutes or until crispy and brown.
- Remove from grill and serve.
People Who Like This Dish 5
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