Half Rotisserie Chicken Recipe
Rosemary smashed up potatoes, gravy, 10 Acres seasonal farm vegetables
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Ingredients
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Chicken
Potatoes
Gravy
Vegetables
Method
Chicken Preparation
- 1
Prepare the Chicken
Remove the rotisserie chicken from its packaging and place it on a cutting board. Use a sharp knife to cut the chicken in half. Set aside.
Potato Preparation
- 2
Cook the Potatoes
Boil the Yukon Gold potatoes in salted water until tender, about 15-20 minutes. Drain and let cool slightly.
- 3
Gravy Preparation
- 4
Make the Gravy
In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes. Gradually whisk in the chicken broth and bring to a simmer. Cook until thickened, season with salt and pepper.
Vegetable Preparation
- 5
Roast the Vegetables
Preheat the oven to 400°F (200°C). Toss the seasonal vegetables with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender.
Assembly
- 6
Plate the Dish
On a serving plate, place half of the rotisserie chicken, a generous scoop of smashed potatoes, and a portion of roasted seasonal vegetables. Drizzle with gravy and serve.
