Rotisserie chicken is so French Market. It is so easy to buy one from a butcher, charcuterie or a traiteur for a quick and easy meal and the chicken always tastes wonderful, and the potatoes underneath are yummy.
We don’t have a rotisserie attachment on our barbeque. So Rick’s recipe seemed ideal.
The recipe simply coats the chicken generously in a spicy butter and slow-roasts it for 2-2½ hours, with some basting along the way.
All I can say is make it! It’s absolutely fantastic and I’ll be making it again really soon. It’s so easy, I can’t tell you how easy it is.
INGREDIENTS
½ Lemon
1 clove garlic, crushed
1 chicken (about 1.7 kg)
600g potatoes, cut into 2cm thick slices
2 tablespoon olive oil
For the spice rub
2 teaspoon paprika
good pinch of cayenne
1 tsp salt
½ teaspoon dried thyme
40g softened butter
METHOD
Preheat the oven to 150°C.
Put the lemon half and the garlic in the cavity of the chicken, then tie the legs together with cooking string.
Mix the rub spices and seasonings together and blend them with the butter. Smother the seasoned butter all over the chicken.
Place the chicken on a bed of potatoes in a roasting tin and surround it with the remaining potatoes. Drizzle the olive oil over the potatoes and then roast for 2–21/2 hours. Baste the chicken and potatoes a few times during the cooking time.
Serve immediately with the pan juices spooned over.
Original Recipe Rick Stein
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