Rotisserie-Style Chicken and Potatoes (minus the rotisserie)

tender fall-off-the bone chicken roasted with potatoes

This rotisserie-style chicken prepared without an actual rotisserie, is cooked low and slow. Seasoned with a wonderful blend of herbs, lemon, garlic, and olive oil and surrounded by potato wedges, you will believe it was prepared on an actual spit. Below is my version of a “faux-tisserie” recipe by Bon Appétit’s Food Editor-at-Large, Carla Lalli Music.

ingredients

1/2 teaspoon crushed red pepper flakes
2 tsp ground cumin
2 tbsp finely chopped fresh mint; plus 2 sprigs
2 tbsp finely chopped fresh oregano
2 tbsp finely chopped fresh thyme; plus 2 sprigs
1 tablespoon kosher salt
½ teaspoon freshly ground black pepper
6 tablespoons olive oil, divided
1 3½–4 pound chicken
1 lemon, quartered
1 head of garlic, halved crosswise
2-3 pounds Yukon Gold potatoes, scrubbed, cut into small wedges

steps

Pre-heat oven to 300℉.
Mix ground cumin with red pepper flakes.

Combine the spice mixture, chopped mint, thyme, oregano,1 tbsp kosher salt, ½ tsp pepper, and 3 tbsp olive oil in a small bowl.

Rub the chicken inside and out with the spice mixture. Stuff the chicken with lemon, and garlic.

Toss the potatoes with the remaining 3 tbsp of oil on a rimmed baking sheet and season with salt and pepper.

6. Place the potatoes along the edges of the baking sheet and scatter the remaining sprigs of thyme and mint in the center; then place the chicken on the herbs.

7. Roast, turning the potatoes every hour (and baste the chicken at the same time). At this low heat it will take about 3 hours for the skin to brown and the meat to become extremely tender. Then let the chicken rest at least 10 minutes before carving.