rotisserie chicken, roasted vegetables and ribbon salad

rotisserie chicken with roasted vegetables and ribbon salad

Things I’ve learned about roasted chicken:

  1. It’s shockingly easy to prepare. If you’re a beginner in the kitchen this is actually a great starter recipe to consider.  It is really straightforward and the results are pretty impressive!
  2. It’s even easier with a rotisserie. Because the rotating motion keeps it nice and juicy, a rotisserie roasted chicken is much harder to mess up than oven roasting. With oven roasting you have to pay a bit more attention to make sure it doesn’t dry out (dry overcooked chicken breast is more than a little unpleasant!). I’ve raved about the rotisserie previously (check out this shawarma meal) and it really is awesome  – get that thing going on the BBQ, sit back with a cocktail, and if you happen to lose track of time it will still be delicious!
  3. If you’re going to roast a chicken, roast two! Roasted chicken is in regular rotation on our dinner menu and Tim always cooks two. Pre-roasted chicken in the fridge makes for quick & easy sandwiches, tacos & wraps, or throw it in salads, soups and on and on…

Rotisserie chicken goes with almost anything, and we had ours with a variety of roasted vegetables (roasted radishes are great – a nice change from raw) and a colourful salad of tomato, cucumber & carrot ribbons. Here’s Tim with the rotisserie chicken method and we’ll be sure to post his oven roasting method soon!

I worked in a restaurant that had a giant wood-fire rotisserie.  It could hold 36 chickens at a time – and all 36 would come out juicy and delicious.  I remember being blown away that the chef never paid much attention to the cooking times.  This is the beauty of the rotisserie, it is completely self basting – always tender, always moist.

There was also a time when I lived down the street from a rotisserie truck.  Yes – a rotisserie truck.  Just like it sounds, a giant truck with a hundred chickens slowly cooking on the back.  The chicken was great, but it was the potatoes that really stood out.  They cooked the potatoes at the bottom of the rotisserie where all the chicken fat slowly dripped on them for hours.  Inspired by the idea, I had to try it out at home.  And there’s no reason to limit this technique to potatoes – it’s great for all sorts of veggies!

Rotisserie Chicken and Roasted Vegetables

2 whole roasting chickens

4 teaspoons of smoked paprika

Salt and pepper

2 potatoes

2 parsnips

5 radishes

1 red onion

1 carrot

1 bulb of garlic, separated into cloves

3 tablespoons of olive oil

Turn on your barbecue to 350-375°F.  I know it is difficult to regulate the temperature, but don’t stress – I’ve had success with temperatures from 300 to 425°F.  This is very forgiving.  Give your chickens a rinse, pat dry and sprinkle with the paprika, salt and pepper.  Get the chickens set up on your rotisserie skewer.

Cut your vegetables into bite-sized pieces, all roughly the same size, and put in a roasting pan with the garlic (make sure to use a pan that fits on your barbecue). Place the chicken onto the rotisserie and the vegetables underneath.  As the chicken begins to rotate, slowly pour the oil over the chicken and let it run onto the vegetables. Toss the vegetables a bit to coat.  Every 20 minutes, toss your vegetables around.  Keep it up for 1 1/4 hours.  You are done!!

I like to serve this with a little bit of dijon mustard, but barbecue sauce is awesome too.  Also, those roasted garlic cloves make a great condiment if you squish them onto the chicken as you eat.  So easy!

rotisserie chicken with roasted vegetables and ribbon salad