Jul 14 2026
Restaurants›Fork›Roasted Chicken Recipe

Roasted Chicken Recipe

Inspired by Fork
Time2h
Serves4

1/2 Mary’s organic chicken house-brined then slow roasted in our Woodstone vertical rotisserie. Served over brown butter mashed potatoes & pan seared brussels sprouts, red wine au jus

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Ingredients

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Chicken

Brown Butter Mashed Potatoes

Brussels Sprouts

Red Wine Au Jus

Method

Roasting the Chicken

  1. 1

    Prepare the Chicken

    Preheat your Woodstone vertical rotisserie. Rub the chicken with olive oil, salt, black pepper, rosemary, and thyme. Let it marinate for at least 30 minutes.

  2. 2

    Roast the Chicken

    Place the chicken in the vertical rotisserie and roast according to the manufacturer's instructions, usually around 1 to 1.5 hours, or until the internal temperature reaches 165°F (75°C).

Making the Brown Butter Mashed Potatoes

  1. 3

    Cook the Potatoes

    Peel and chop the russet potatoes into quarters. Boil them in a large pot of salted water until tender, about 15-20 minutes.

  2. 4

    Prepare the Brown Butter

    In a saucepan, melt the butter over medium heat until it turns golden brown and has a nutty aroma. Remove from heat.

  3. 5

    Mash the Potatoes

    Drain the potatoes and return them to the pot. Add the brown butter and heavy cream, then mash until smooth. Season with salt and pepper.

Cooking the Brussels Sprouts

  1. 6

    Prepare the Brussels Sprouts

    Trim the ends and halve the Brussels sprouts. Toss them with olive oil, salt, and pepper.

  2. 7

    Sear the Brussels Sprouts

    In a skillet over medium-high heat, pan-sear the Brussels sprouts until they are golden and tender, about 8-10 minutes.

Making the Red Wine Au Jus

  1. 8

    Prepare the Au Jus

    In a saucepan, combine red wine and chicken stock. Bring to a simmer and reduce by half. Stir in butter and thyme, then season with salt and pepper.

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