Rotisserie Chicken with Rosemary Butter Smashed Potatoes
I don’t mean to brag, but the Alchemy is a pretty cool machine. When I say that the Alchemy is versatile, I really mean it. Not only can you smoke and grill at the same time, soon, you’ll be able to smoke, grill and rotisserie cook food over open fire. The inaugural recipe for the Alchemy rotisserie attachment prototype is the juiciest, tastiest whole chicken, basted with a rosemary butter and served with smashed potatoes, grilled cipollini onions and charred cherry tomatoes on the vine.
I really enjoyed trying out the Alchemy rotisserie prototype, it’s very cool to see what else this grill can do. I will say though that the rotisserie is a low and slow process, but it is worth the wait. What adds to the versatility is that you can still grill up your smashed potatoes, char some tomatoes and make grilled onions on the live-fire plancha while your chicken slowly roasts on the spit. Not to mention, you can also add a brisket, or anything else for that matter, to the smoker, while you’re cooking everything else on top. I said the Alchemy was versatile and I meant it. But let’s start with this rotisserie chicken I made, the skin crisps up beautifully, locking in the juices of the chicken, it is so tasty. The potatoes are so easy to make, too. I used fingerling potatoes, but you can use any kind of mini potato you like. Make sure to boil them first to soften up, then smash them onto the plancha and baste them with rosemary butter until they are browned and crispy on the outside but still pillowy and soft on the inside. The onions go straight into the smoker and then you pop them out of the skin to serve and the tomatoes go right onto the grill with a bit of oil to get a beautiful char. A number of simple components but when make together create one tasty dish. If you want to find out how to make my Rotisserie Chicken with Rosemary Butter Smashed Potatoes, keep reading or jump to the full recipe.
After you’ve built your fire, set up the Alchemy rotisserie attachment and bring your smoker up to 350F. Stuff the cavity of your chicken with half a lemon and 3-4 sprigs of fresh rosemary. Season the chicken with salt and pepper.
Cut the white onion in half. Skewer the chicken onto the rotisserie spit, between the onion halves. Secure into the rotisserie and turn on to rotate. It should take about 2-2.5 hours to fully cook. Use a probe thermometer to check that it reaches an internal temp of 165F.
In a spray bottle, add the apple cider vinegar and hot sauce. Shake to combine.
Spray the chicken liberally with the apple cider vinegar and hot sauce mixture while it cooks.
Once the skin of the chicken has started to brown, squeeze the juice from half a lemon onto the chicken.
In a small cast iron, add the butter and let it melt. Dip 2-3 sprigs of fresh rosemary into the butter and use it to baste the chicken. Keep the rosemary in the butter but keep the ends out to be able to continue to baste the chicken periodically as it cooks. Toward the end of your cook, you may want to remove either of the onions from the spit, if you see the neck or tail of the chicken is taking longer to cook.
At about 1.5 hours into your cook, bring a pot of water to a boil and add the potatoes.
Once fork tender, remove from the water and place on the plancha. Drizzle with the melted butter and using a metal spatula, flatten the potatoes.
Drizzle with more rosemary butter and allow to cook, browning and crisping up on both sides.
Meanwhile, add the shallots and onions to a small cast iron pan. Drizzle with olive oil and out in the smoker for about 20 minutes, or until tender.
Place the cherry tomatoes on the grill and drizzle with oil, allow to char, about 6-8 minutes or until desired doneness.
Once you remove the onions from the smoker, cut off the ends and remove the skin.
To plate, carefully remove the chicken from the rotisserie spit and place on a platter. Place the potatoes and peeled onions around the chicken and the charred tomatoes. Season the chicken with black pepper and a squeeze of lemon juice.
And now for the full recipe...
Rotisserie Chicken with Rosemary Butter Smashed Potatoes
Serves 4 people
Prep Time: 10 minutes
Cook Time: 2.5 hours
Total Time: 2 hours, 40 minutes
Ingredients:
1 whole chicken
1 white onion
2 lemons
3 tbsp hot sauce
¼ cup apple cider vinegar
Spray bottle
1 cup butter
5-6 sprigs fresh rosemary
Salt
Pepper
10-12 Fingerling potatoes
1 cup shallots
1 cup cipollini onions
2 bunches cherry tomatoes on the vine
How to Make Rotisserie Chicken with Rosemary Butter Smashed Potatoes
After you’ve built your fire, set up the Alchemy rotisserie attachment and bring your smoker up to 350F.
Stuff the cavity of your chicken with half a lemon and 3-4 sprigs of fresh rosemary. Season the chicken with salt and pepper. Cut the white onion in half. Skewer the chicken onto the rotisserie spit, between the onion halves. Secure into the rotisserie and turn on to rotate. It should take about 2-2.5 hours to fully cook. Use a probe thermometer to check that it reaches an internal temp of 165F.
In a spray bottle, add the apple cider vinegar and hot sauce. Shake. Spray the chicken liberally with the mixture while it cooks. Once the skin of the chicken has started to brown, squeeze the juice from half a lemon onto the chicken.
In a small cast iron, add the butter and let it melt. Dip 2-3 sprigs of fresh rosemary into the butter and use it to baste the chicken. Keep the rosemary in the butter but keep the ends out to be able to continue to baste the chicken periodically as it cooks. Toward the end of your cook, you may want to remove either of the onions from the spit, if you see the neck or tail of the chicken is taking longer to cook.
At about 1.5 hours into your cook, bring a pot of water to a boil and add the potatoes. Once fork tender, remove from the water and place on the plancha. Drizzle with the melted butter and using a metal spatula, flatten the potatoes. Drizzle with more rosemary butter and allow to cook, browning and crisping up on both sides.
Meanwhile, add the shallots and onions to a small cast iron pan. Drizzle with olive oil and out in the smoker for about 20 minutes, or until tender.
Place the cherry tomatoes on the grill and drizzle with oil, allow to char, about 6-8 minutes or until desired doneness.
To plate, carefully remove the chicken from the rotisserie spit and place on a platter. Remove the onions from the smoker and cut off the ends and remove the skin. Place the potatoes and peeled onions around the chicken and the charred tomatoes. Season the chicken with black pepper and a squeeze of lemon juice.
