Fire Roasted Rotisserie Chicken Recipe
half chicken, rustic fire roasted vegetables & fingerling potatoes, homemade maple bourbon glaze
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
Preheat your rotisserie or grill to medium heat. Season the chicken halves with salt, black pepper, garlic powder, and smoked paprika. Rub olive oil all over the chicken.
- 2
Prepare the Vegetables and Potatoes
In a large bowl, combine the fingerling potatoes, carrots, zucchini, and red bell pepper. Drizzle with olive oil, and season with salt and black pepper. Toss until the vegetables are evenly coated.
- 3
Cook the Chicken
Place the seasoned chicken halves on the rotisserie spit, and secure tightly. Cook for approximately 1 hour, or until the internal temperature reaches 165°F (75°C).
- 4
Roast the Vegetables
While the chicken cooks, spread the vegetables and potatoes on a baking sheet. Roast in the oven at 400°F (200°C) for about 25-30 minutes, or until tender and slightly caramelized.
- 5
Make the Maple Bourbon Glaze
In a saucepan, combine the maple syrup, bourbon, apple cider vinegar, and Dijon mustard. Bring to a simmer over medium heat and cook until slightly thickened, about 10 minutes.
- 6
Glaze the Chicken
During the last 10-15 minutes of cooking, brush the maple bourbon glaze over the chicken.
- 7
Serve
Once the chicken is done, remove it from the rotisserie and let it rest for a few minutes. Serve the chicken alongside the roasted vegetables and fingerling potatoes, drizzled with additional glaze if desired.
