Rotisserie Chicken Frites Recipe
Willa's Favorite! All natural, free range half chicken slow-roasted on the spit, topped with salsa verde and served with fries and garlic aioli
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Ingredients
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Rotisserie Chicken
Salsa Verde
Fries
Garlic Aioli
Method
Rotisserie Chicken
- 1
Prepare the Chicken
Preheat your rotisserie or oven to 375°F (190°C). Pat the chicken dry with paper towels.
- 2
Season the Chicken
In a small bowl, mix olive oil, garlic powder, onion powder, paprika, salt, and pepper. Rub this mixture all over the chicken, making sure to get under the skin as well.
- 3
Cook the Chicken
Place the chicken on the rotisserie spit or in a roasting pan. Cook for about 1.5 to 2 hours, or until the internal temperature reaches 165°F (75°C) and the juices run clear.
- 4
Rest the Chicken
Once cooked, remove the chicken from the heat and let it rest for 10-15 minutes before carving.
Salsa Verde
- 5
- 6
Mix and Adjust Seasoning
Stir well to combine and adjust seasoning to taste. Set aside to let the flavors meld.
Fries
- 7
Prepare the Potatoes
Wash and peel the russet potatoes. Cut them into thin strips or desired fry shape.
- 8
Heat the Oil
In a deep pot, heat vegetable oil to 350°F (175°C).
- 9
Fry the Potatoes
Carefully add the potato strips to the hot oil in batches, frying until golden brown and crispy, about 4-5 minutes. Remove and drain on paper towels, then season with salt.
Garlic Aioli
- 10
Prepare the Aioli
In a bowl, mix mayonnaise, minced garlic, lemon juice, and salt until smooth and well combined.
- 11
Taste and Adjust
Taste the aioli and adjust seasoning if necessary. Refrigerate until ready to serve.