Rotisserie Chicken with Roasted Potatoes and Casear Roasted Veg

This is a 40 minute dish... the exact time to cook the chicken... the prep is only mildly labour intensive given the 2 step cooking process for the potato!

We love our outdoor kitchen! Our built in BBQ comes equip with a rotisserie which makes cooking whole chickens both easy and flavourful. It is also amazing during the summer because it keeps all the heat of cooking outside and not within your already "hot" house.

The seasoning for this chicken is both simple and impactful. There is something about the way the natural juices caramelize the spices with each turn on the rotisserie that does not seem to come to be in the oven... although.. I would never knock the taste of this chicken baked in the oven either... and I will give you the instructions on how to do so here as well!

I chose a PC free from chicken because I like that they do not add antibiotics to the chickens. Its a step down from organic, but it is usually cost effective. Simply coat the chicken with a high heat oil to coat and allow the spices to stick. The generously dust with paprika, garlic powder, cumin powder, all purpose seasoning (oregano, basil, celery seed, coriander etc or just dust with each separately or choose whatever you have on hand), and dehydrated onion or onion powder.

Place on the rotisserie. Place a drip pan beneath with water and turn on the back element and two bottom elements on medium heat... check and adjust as needed for your BBQ so as not to overly cook the outside before the chicken is cooked through. If using the oven place in a pan and into a 375 degree oven for 45-50 minutes.

I served this with roasted potato and grilled Caesar vegetables. I cut the potato into small cubes and boiled until almost done enough to penetrate with a knife. I would say if you place in the water and bring to a boil with the potatoes in the water, this should be about 10 minutes but please start "pierce" checking your potatoes when the water starts boiling. Once boiled I drained and transferred to a baking sheet and dusted with oregano and garlic powder and pink salt, and drizzled with a high heat oil like avocado oil.

For the grilled vegetables I used a mix of red and yellow peppers cut in lengths, cut radishes, grape tomatoes, mushrooms and asparagus. Again I tossed these in oil first to ensure they did not stick to the pan but about 20 minutes through I pull these out and lightly drizzle with a dairy free Caesar dressing and some pepper, toss to coat and set back in the oven to cook some more.

The potatoes and the veggies should cook for approximately 30 minutes in a 375 degree oven... the potatoes should end up soft on the inside and crispy on the outside. Veggies should be crisp but cooked and the dressing should blend in and liquify!

When the chicken is done you will have some skin splitting but the inside internal temperature should be no less that 165 degrees which will still give you a juicy and moist meat with a nice crispy skin!

I typically cut my birds up where each of the C2's get a drum stick and then create large chunks of meat from each thigh. Cut each breast off the bone whole and then cut into three large piece each still having some of the crispy skin intact.

Plate this all out together and it is a very each but flavorful meal your whole family will enjoy!

The Recipe:

1 whole chicken PC free from or whatever brand you choose.

drizzle with a high heat oil

and generously dust with the following herbs and spices while turning to ensure all sides are coated.

Approx:

2 Tbsp. Garlic powder

2 Tbps Cumin powder

2 Tbps onion powder or dehydrated onion

2 Tbsp. all purpose seasoning or any combination of oregano, coriander, basil, celery seed.

Either skewer to your rotisserie and cook for approximately 30 to 35 minutes, making sure your burners aren't too hot to burn the outside; or place in a 375 degree oven and cook for approximately 45-50 minutes. Please ensure either way you reach an internal temp of 165 degrees.

Potatoes:

Cut up approximately 1 medium potato per person, or more if you like lots of potato.

Cut into small cubes and place in a pot of water and boil until "almost" cooked. The consistency you want is not yet pierceable by a knife, or else you will end up with almost mashed potatoes when you strain these. So please watch and poke at them regularly.

Transfer to a greased pan and coat with oregano, garlic powder and some pink salt and drizzle with more oil. Bake at 400 degrees for 30 minutes.

The vegetables:

Cut up 1 red and 1 yellow pepper,

Cut into slices 4 to 5 radishes;

slice up 6-7 mushrooms;

scatter a hand full of grape tomatoes; and

7-10 full length (with the hard stalk removed) asparagus

Bake in at 375 degree oven for 20 minutes in just a high heat oil. At 20 minutes remove from the oven and toss in dairy free Caesar dressing, and pepper and coat the vegetables and then place back in the oven for 10 more minutes.

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