jason frequently tells me how much he loves rotisserie chicken. he would eat it all the time, no matter where it came from. okay, he did draw a line and say he wouldn’t buy it from a gas station. well i don’t have the tools to make a true rotisserie chicken, so this was my attempt at something similar.
adapted from lottie + doof.
makes 5-6 servings
- 4 garlic cloves, chopped
- 2 1/2 tablespoons kosher salt
- 2 tablespoons olive oil
- 4 tablespoons paprika
- 1 3 1/2-4 pound whole chicken
- 1 large bunch of thyme, chopped
- 10 medium to large red potatoes
- salt and pepper
- 3 tablespoons olive oil
- 1/2 cup parsley, chopped
- 1/2 cup scallions, chopped
mix garlic, salt, paprika, olive oil and thyme in a small bowl. once it is blended, use your hands to rub it all over the chicken. you’ll probably get some clumps, but that’s fine. put in the fridge for 6 hours without covering.
after it chills, take the chicken out or the fridge and try to rub out some of the clumps of spice mixture. let the chicken sit out at room temperature for at least an hour. meanwhile, make your potatoes. slice potatoes into quarters or sixths, depending on how large they are. they should be nice thick pieces. mix together olive oil, salt and pepper in a large bowl and toss potatoes in it, making sure they are fully covered.
preheat your oven to 500. spread the potato mixture on the bottom of a large baking dish, single layer. place chicken on top. bake for 30 minutes. at this point, remove the dish from the oven, turn the potatoes and check how your chicken is doing. if the skin is starting to char a little, cover it with tinfoil and put back in the oven for another 20-30 minutes. if, however, the chicken looks fine, place back without covering.
remove chicken for the second time and let it rest for 10 minutes or so. it will release all its delicious juices and soak your potatoes. sprinkle the parsley and scallions on top. carve and serve!
*update – jason said this was better than any rotisserie chicken he’s ever had.