Rotisserie Chicken with Drip Pan Potatoes
Rotisserie is one of my favorite ways to cook chicken. The skin is crispy, and the meat is tender. Rotisserie attachments are easy to find and can be attached to almost all gas grills. There are also attachments for charcoal grills. Rotisseries can even be set up over a campfire…one of the original cooking methods. Use a whole chicken (about 4lbs). Lightly coat the chicken with olive oil. It helps to crisp the skin and helps the rub to stick to the chicken. Generously apply your favorite rub. I make a rub with kosher salt, cracked black pepper, fresh chopped thyme and rosemary, and lemon zest.
Truss the chicken with butcher’s string. It keeps the chicken in a compact uniform shape for even cooking. Run the spit through the chicken. I usually save some of the rub for after I run the spit through, since some of the rub will fall off. Wash and dry a bag of small white, red, or multi-colored potatoes. I also added sliced onion and whole garlic cloves. Feel free to add carrots, parsnips, or other root veggies. Mix the potatoes with olive oil, kosher salt, cracked pepper (and fresh herbs if you have them). Add potatoes to a foil pan. Put the spit on the grill and place potatoes underneath. The potatoes roast and will be basted with the chicken dripping (see picture). I spray the chicken with a lemon juice and white wine mix to help keep the chicken moist and it adds flavor. Cook the chicken until the temp is 165 on thermometer.
Slice the chicken and serve with potatoes. Enjoy!
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