Easy-to-Make Rotisserie Chicken and Roasted Vegetables

I haven't been home for the last three weekends and I'll be traveling the next two as well, but I'm not complaining. It's been good to get out of Los Angeles and break my routine. But traveling means eating out and even if the food is great, I miss home-cooking.



When I got home I wanted to make a meal but I needed to cook something that didn't take too much effort. A rotisserie chicken definitely fit the bill. With only a couple of minutes of prep, I could walk away and let the chicken cook itself. The skin seals in the meat's delicious juices while it crisps on the outside. You get the best of both worlds: moist and crisp.



Whenever I've seen rotisserie masters like Thomas Odermatt of RoliRoti, they always put potatoes and onions in the drip pan at the bottom of the rotisserie. The vegetables soak up the drippings and fry crisp-on-the-outside from the indirect heat. I correctly assumed that a lot of other vegetables could be added to the drip pan and gain a flavor advantage.



If you don't have a rotisserie, no problem. You'll get a similar effect if you roast the chicken in the oven. Just turn the chicken every 30 minutes so it cooks evenly. About the vegetables, I used potatoes, onions, carrots, mushrooms, and Brussels sprouts but you can add just about any you like--eggplant, squash, broccoli, cherry tomatoes, turnips...



Chicken-Roasted Vegetable Soup



And there's a two-fer here: save the bones and make stock, then chop up the left over roasted vegetables or sauté new ones, and make a chicken-vegetable soup. Top with homemade croutons and you have a second easy-to-make home cooked meal.



Rotisserie Chicken and Roasted Vegetables

Yield: 4 servings

Time: 2 hours

Ingredients

1 farm fresh 3 1/2 – 4 pound chicken ( washed, pat dried, legs and wings trussed)

2 carrots (washed, ends trimmed, peeled, cut into 1/4" thick rounds)

1 yellow onion (washed, ends trimmed, peeled, roughly chopped)

1/2 pound Yukon (washed, cut into pieces 1/2" square) or fingerling potatoes (washed, cut in half, lengthwise)

1/2 pound mushrooms (washed, dried, quartered)

1/2 pound Brussels sprouts (washed, root end trimmed, quartered)

Olive oil

3 tablespoons fresh rosemary leaves

Sea salt and pepper

Method

Rub olive oil on the trussed chicken, season with rosemary leaves, sea salt, and black pepper. Put onto the rotisserie spit being careful to tighten the wing nuts so the chicken doesn’t slip during cooking. If a rotisserie isn’t available, roasting the chicken in a 350 degree oven and turning every 30 minutes will have a similar result.

In either case, put the vegetables into a roasting pan, toss with olive oil and season with sea salt and pepper. If using an oven, put the chicken on a roasting rack over the pan. If using a rotisserie, position the chicken on the spit so its juices will drip onto the vegetables.

Every 30 minutes, toss the vegetables for uniform cooking.

Cook for 2 hours or until the legs move easily, remove, lay a piece of aluminum foil over the chicken to let it rest 5 minutes. Put the vegetables on a plate and either lay the whole chicken on top or, what I prefer for ease-of-serving, cut apart the chicken and slice the breast pieces.