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. this roasted chicken is lovingly rubbed with paprika and thyme before being put in the fridge for six hours.
when you’re ready to cook, it’s placed on top of a bed of potatoes. it’s roasted in the oven at 500 degrees which usually means the paprika marinade chars slightly, which is exactly what you’re looking for.
after about an hour, you’ll let the chicken rest for a little bit and release some juices onto the potatoes. then it’s time to carve.
jason said this was better than any rotisserie chicken he’s ever had. i rest my case.
- 4 garlic cloves, chopped
- 2½ tablespoons kosher salt
- 2-3 tablespoons olive oil
- 4 tablespoons paprika
- 1 4 pound whole chicken
- 1 large bunch of thyme, chopped
- 10 medium to large potatoes of varying color
- salt and pepper
- 3 tablespoons olive oil
- ½ cup parsley, chopped
- ½ cup scallions, chopped
- In a small bowl, mix together garlic, salt, paprika, olive oil and thyme. Using your hands, rub the marinade all over the chicken. You’ll probably get some clumps, but that’s fine. Cover and put in the fridge for 6 hours.
- After 6 hours, take the chicken out or the fridge and rub out some of the clumps of marinade. Let the chicken sit out at room temperature for at least an half hour.
- Preheat your oven to 500.
- Meanwhile, make your potatoes. Cut potatoes into quarters. Mix together olive oil, salt and pepper in a large bowl and toss potatoes in it, making sure they are fully coated.
- Spread the potatoes on the bottom of a large baking dish, single layer. Place chicken on top. Bake for 30 minutes.
- 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 baking pan and let chicken rest for 10 minutes. It will release all its delicious juices and soak your potatoes. Sprinkle the parsley and scallions on top.
- Carve and serve!
recipe adapted from lottie + doof.
recipe rephotographed October 2014.
[…] eaten all the delicious meat and soaked up the juices with some potatoes. Now, you’re left with the carcass and that strange bag of chicken giblets. What to do? Make […]
writes Homemade Chicken Stock and Pâté - Things I Made TodayI think you should consider flipping step 2 and 3 with each other. People probably won’t be preheating their ovens for 6 hours…but the directions imply that.
writes MarkYou raise a very good point :). Will change immediately!
writes Vicky