Name: Cafe Americanos ½ Coal Roasted Rotisserie Chicken Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: American
Ingredients: 1 Whole chicken (3-4 lbs); 2 tbs Olive oil; 1 tbs Salt; 1 tsp Black pepper; 1 tsp Garlic powder; 1 tsp Paprika; 4 cups Yukon Gold potatoes; 2 tbs Olive oil; 1 tsp Salt; 1 tsp Black pepper; 1 tbs Fresh rosemary (chopped); 2 cups Fresh green beans (trimmed); 1 cup Mushrooms (sliced); 1 tbs Olive oil; 2 cloves Garlic (minced); to taste Salt; to taste Black pepper; 2 cups Chicken stock; 1 cup White wine; 1 tbs Fresh thyme; 2 tbs Butter; 4 cups Arugula; 1 Fennel bulb (thinly sliced); 2 tbs Lemon juice; 1 tbs Olive oil; to taste Salt; to taste Black pepper

Influenced by lager styles from Japan, Germany and the American prohibition. This light bodied, golden lager is our original brew, and a national award winning beer in 2023. It has a malt forward backbone that is accentuated by a crisp, dry finish.

Bossman Lager

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Rotisserie Chicken, Roasted Potatoes with Green Beans, Mushrooms, Roasting Jus & Arugula Fennel Salad

Preheat your oven to 375°F (190°C). Rub the whole chicken with olive oil, then season with salt, pepper, garlic powder, and paprika. Place in a roasting pan.

Prepare the Chicken

In a separate bowl, toss the Yukon Gold potatoes with olive oil, salt, pepper, and chopped rosemary. Arrange around the chicken in the roasting pan.

Roast the Potatoes

Roast the chicken and potatoes in the preheated oven for about 1 hour and 15 minutes, or until the chicken is cooked through and the juices run clear.

Roast the Chicken and Potatoes

In a skillet, heat olive oil over medium heat. Add minced garlic, then the green beans and mushrooms. Sauté for about 5-7 minutes, seasoning with salt and pepper to taste.

Cook the Green Beans & Mushrooms

In a saucepan, combine chicken stock, white wine, and thyme. Bring to a simmer and reduce slightly. Stir in butter until melted.

Make the Roasting Jus

In a large bowl, combine arugula and sliced fennel. Drizzle with lemon juice, olive oil, and season with salt and pepper to taste. Toss to combine.

Prepare the Salad

Carve the chicken and serve with roasted potatoes, sautéed green beans and mushrooms, and a drizzle of roasting jus. Add a side of arugula fennel salad.

Plate the Dish

Whole chicken (3-4 lbs)

Olive oil

Salt

Black pepper

Garlic powder

Paprika

Yukon Gold potatoes

Fresh rosemary (chopped)

Fresh green beans (trimmed)

Mushrooms (sliced)

Garlic (minced)

Chicken stock

White wine

Fresh thyme

Butter

Arugula

Fennel bulb (thinly sliced)

Lemon juice