ROTISSERIE CHICKEN AND ROASTED VEGETABLES

Rotisserie Chicken and Roasted Vegetables image

Provided by David Latt

Time 2h

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 chicken, 3 1/2 to 4 pounds; washed, patted dried, legs and wings trussed
2 carrots, peeled and cut into 1/4" thick rounds
Olive oil
3 tablespoons fresh rosemary leaves
Sea salt and pepper
1 yellow onion, peeled and roughly chopped
1/2 pound Yukon potatoes cut into pieces 1/2" square or fingerling potatoes cut lengthwise
1/2 pound mushrooms, washed, dried and quartered
1/2 pound Brussels sprouts, quartered

Steps:

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.

Nutrition Facts : @context http, Calories 617, UnsaturatedFat 27 grams, Carbohydrate 15 grams, Fat 41 grams, Fiber 5 grams, Protein 47 grams, SaturatedFat 11 grams, Sodium 980 milligrams, Sugar 5 grams, TransFat 0 grams