Equipment
Ingredients
Chicken
- 1 chicken, trussed
- 15 ml olive oil
- 9 g rosemary, finely chopped
- 10 g sea salt
- 5 g black pepper
Vegetables
- 75 g carrot, peeled and sliced into 6mm rounds
- 100 g yellow onion, roughly chopped
- 225 g yukon potatoes, cut into 12mm cubes
- 225 g mushrooms, quartered
- 225 g brussels sprouts, quartered
- 30 ml olive oil
Nutrition (per serving)
Method
Rub the chicken with olive oil and season evenly with rosemary, salt, and pepper.
Secure the chicken onto the rotisserie spit, ensuring the attachment is tight to prevent slipping. If using an oven without a rotisserie, preheat to 175°C (350°F).
In a roasting pan, toss the carrots, onions, potatoes, mushrooms, and Brussels sprouts with olive oil, salt, and pepper.
Position the roasting pan directly beneath the chicken spit so the juices drip onto the vegetables.
Roast the chicken at 175°C (350°F) for approximately 2 hours. If using a standard oven, place the chicken on a rack above the vegetables and rotate every 30 minutes.
Stir the vegetables in the roasting pan every 30 minutes to ensure even cooking and coating in drippings.
Remove the chicken from the heat and cover loosely with aluminum foil to rest for 5 minutes before carving.
Chef's Notes
- For an exceptionally crispy skin, pat the chicken thoroughly dry with paper towels before applying the olive oil and seasonings. Moisture is the enemy of crispiness.
- Don't overcrowd the roasting pan with vegetables. Leave some space between them to allow for proper caramelization rather than steaming.
- If your oven doesn't have a rotisserie function, consider using a roasting rack set inside the pan. This elevates the chicken, allowing heat to circulate more evenly and drippings to fall onto the vegetables.
- The resting period is crucial for juicy chicken. It allows the muscle fibers to relax and reabsorb the juices, preventing them from running out when carved.
- Taste and adjust seasoning on the vegetables before serving. The chicken drippings will add richness, but a final check for salt and pepper is always a good idea.
Storage
Refrigerator: 3 days — Store chicken and vegetables in an airtight container.
Freezer: 1 month — Freeze meat separately from vegetables for best texture.
Reheating: Reheat in a 150°C (300°F) oven until the internal temperature reaches 74°C (165°F).
