During the warmer months, our favourite butcher set up a rotisserie outside the front of their store selling the most incredible rotisserie chicken and potatoes.
So it was to our considerable excitement when we discovered that we could recreate something very similar without the aid of a rotisserie.
By skewering the whole chicken and suspending the bird above a deep roasting tray or casserole dish, you allow for plenty of air circulation and even cooking. Better still, the skewers allow you to rotate the bird, turning it over every 30 minutes, mimicking the turning rotisserie. Best of all though, that deep casserole dish proves the perfect vessel to hold a bed of potatoes, eagerly catching all those glorious juices from the chicken whilst roasting to crisp perfection.
It’s a reasonably lengthy process, three hours or so when all said and done and the rotating can be a little fiddly. The results however, are something truly special.
1 Chicken, about 1.75g
2 Garlic Cloves, bashed
50g Unsalted Butter, room temperature
2 tsp. Paprika,
1 tsp. Smoked Hot Paprika,
¼ tsp. Cayenne Pepper,
1 tsp Herbes de Provence,
Generous Pinch of Salt and Pepper
500g Maris Piper Potatoes or similar, cut into wedges
1 Small Bunch of Thyme,
Pinch of Salt and Pepper,
TIP – Do not forgo the resting period! Resting your chicken allows the meat to relax and will ensure the chicken retains much of its moisture once you start carving.